Ganga prasad Sharananand

Developing unique and cuisine-appropriate menus Collaborating with the Restaurant Manager to set item prices Staying current on developing trends in them and health code regulations Monitoring inventory and purchasing supplies and food from approved vendors Hiring, training and supervising kitchen staff Assisting and directing kitchen staff in meal preparation, creation, plating and delivery Identifying and introducing new culinary techniques Preparing meals and completing prep support as needed

Expert knowledge of the restaurant or organization’s cuisine Advanced culinary skills including food preparation, flavor pairings and other cooking best practices Ability to develop unique recipes Current knowledge of trends in the restaurant industry In-depth knowledge of federal, state and local food handling regulations Comfortable training, directing and supervising kitchen staff Exceptional leadership skills, including motivation and goal-setting Excellent communication and interpersonal

Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Creating new recipes to regularly update the menu. Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Hiring and training staff to prepare and cook all

Cooking is not their function; their role primarily is in managing the overall kitchen They are responsible for operating multiple restaurant outlets. Their role also includes controlling kitchen costs. Another essential duty — liaising with suppliers and creating the menus.

Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and “polish” dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing, and training kitchen staff Oversee the work

Controlling and directing the food preparation process and any other relative activities Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings Approving and “polishing” dishes before they reach the customer

Check the freshness of food and ingredients Supervise and coordinate activities of cooks and other food preparation workers Develop recipes and determine how to present dishes Plan menus and ensure the quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality Hire, train, and supervise cooks and other food preparation workers Order and maintain an inventory of food and supplies Monitor sanitation practices and follow kitchen safety standards

Help in the preparation and design of all food and drinks menus Produce high-quality plates both design and taste-wise Ensure that the kitchen operates in a timely way that meets our quality standards Fill in for the Executive Chef in planning and directing food preparation when necessary Resourcefully solve any issues that arise and seize control of any problematic situation Manage and train kitchen staff, establish working schedule and assess staff’s performance Order supplies to stock inventory

Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Resolve customer problems and concerns personally. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food