Oversees back-of-house operations.
Hires, trains, and manages kitchen staff.
Sets the staffing schedule.
Leads pre-shift meetings.
Develops recipes and menus.
Determines plating and presentation plans.
Orders and evaluates the quality of new food.
Stocks the kitchen with necessary supplies.
Helps with financial planning and budgeting.
Handles and resolves customer complaints.
Makes sure the kitchen staff follows all food safety laws.
Sets and implements the kitchen policies and procedures.
I have my my 3 year diploma + Apprenticeship program in good production general . 2015-18
Computer basic knowledge
Basic education done
Total year of experience 6 + year
Menu engineering.
Food coasting.
Travelling
Swiming and paragliding.
New invention .
Long drives
Love to use local Ingredients for cooking meal .
Search for new places, and frenda and love to spend some time with them.
