• Responsible for production of “ American/ European Cuisine” and Strengthening of controls with special emphasis on hygiene standard as required by (health department of Kazakhstan) and improvising the cost reduction and better risk management procedure. • Responsible for production and designing the assorted sea foods and meat dishes. Expertise in roasting, grilled food and banking dishes which are favorite of customers procedure. • Responsible for budgeting and scheduling the inventories control checks for food department and also assigning daily menu specials to attract customer. • Responsible for developing, implementing and strategizing the “ Customer Relation Management” task and fostering excellent customer satisfaction level that generated customer loyalty along with sales and bottom line revenue results. • Responsible for multiple stations of line on a rotating basis, dinner, lunch and breakfast and was also responsible for daily assessment of preparation for individual stations and to assure all components required are ready available for service. Responsible for accurate and consistent plate design for multiple stations.

• P.G. Diploma in Cookery & Catering from Punjab University, India. • Basic knowledge of computer. • Six months Industrial Training from Hotel Baby Lon International (P) Ltd. V.I.P. Road, Rajeev Gandhi Marg, Raipur. (C.G.). Job responsibilities : • Designated as a Kitchen SOUS CHEF. • Responsible for production of “ American/ European Cuisine” and Strengthening of controls with special emphasis on hygiene standard as required by (health department of Kazakhstan) and improvising the cost reduction and better risk management procedure. • Responsible for production and designing the assorted sea foods and meat dishes. Expertise in roasting, grilled food and banking dishes which are favorite of customers procedure. • Responsible for budgeting and scheduling the inventories control checks for food department and also assigning daily menu specials to attract customer. • Responsible for developing, implementing and strategizing the “ Customer Relation Management” task and fostering excellent customer satisfaction level that generated customer loyalty along with sales and bottom line revenue results. • Responsible for multiple stations of line on a rotating basis, dinner, lunch and breakfast and was also responsible for daily assessment of preparation for individual stations and to assure all components required are ready available for service. Responsible for accurate and consistent plate design for multiple stations.

Cookery & Catering, Cookery

Economics & business, Economy