SUPERVISOR

• Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals. • Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients. • Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items. • Contributes to daily,holiday and theme menus in collaboration with supervisor. • Maintains cleanliness and sanitation of equipment, food storage, and work areas. • Completes cleaning according to daily and weekly schedules and dishwashing/pot washing. • Listens to customer complaints and suggestions and resolves complaints. • Implements suggestions within parameter of position and refers more complex concerns to supervisor. • Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity. • Maintains clean work areas, utensils, and equipment. • Develop new menu items while improvising the existing ones. • Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits. • Able to cook north Indian food. • Able to do shift work. • Assisting with the preparation of food and the serving of all meals to customers. • Supervising a team to ensure that the kitchen and service areas are clean and tidy. • Ensuring all food and health and safety regulations are followed.