rampratap kushwah

* Worked in live pasta station *  Worked with Famous CHEF WILLI FROM NEWZEALAND *  Special emphasis on working with HACCP (hazard analysis critical control point) *  Working with the kitchen team in continental hot and gardemanger. *  Attended training classes for standardization of kitchen food. *  Taking care of the breakfast for almost entire in house includes handling 2-3 live section *  Was worked in the pre opening of the aqua restaurant kitchen(the park)Chennai

* Assist and support the executive chef in routine and additional task. *  Ensure that customers are served well and effectively. *  Help with the planning of menu and meals maintain high food quality and presentation. *  Supervise the preparation and service of food rotate product to avoid spoilage. *  Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties. *  Assist to the sales team and monitor food expenditure perform product inventory. *  Engaged customers at peak hours through building relation, Soliciting feedback and insuring customer pleasure. *  Ensured that employees adhere to all food safety “HACCP” and cleanness and procedures. *  Checking requisition for the entire section that includes butchery as well. *  Connecting training classes every day on particular culinary topic. *  Taking briefing and sharing views to the team. *  Taking morning meeting everyday with my team.