Main Duties • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Assists in determining how food should be presented and creates decorative food displays. • Follows proper handling and right temperature of all food products. • Checks the quality of raw and cooked food products to ensure that standards are met. • Encourages and builds mutual trust, respect, and cooperation among team members. • Communicates performance expectations in accordance with job descriptions for each position. • Ensures employees understand expectations and parameters. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Trains employees in safety procedures

• J W Marriott Korea in Seoul going for the “Indian Food Promotion” for the 21 Days Period: 9th March to 1st April 2010 • Best Associate of the month in August 2007 in Hotel J.W.MARRIOTT, Mumbai. • Organize shifting in the section with regard to mise-en-place production and its service. • Write daily dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Sous Chef in order to achieve the high stock rotation desired in his/her section • Maintain good colleague's relations and motivate colleagues • Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. • Responsible for completing the daily checklist regarding Mise-en-place and food storage. • Work in a multicultural environment • Quality Focused • Knowledge of HACCP as well as general health & safety in the a workplace • Highly capable to multi-task and manage a wide range of projects simultaneously • Self-initiative and independent judgment. • A creative thinker who can bring energy to new projects

Economics, Post Graduation Diploma in hospitality management