Divash Chandra Rai

Support the Chef de parties, Demi Chef de parti or Commis l in the daily operation and work.
Responsible to assist my seniors making all types of dishes from my section on proper cooking time, prepares various types of salad bar and finish with right presentation according by senior chefs.
Work according to the instructions of superiors, control food stock and food cost in the section.
Setting and refilling the breakfast buffet, dinner and various functions with the desires of guest and hotel standard.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.
Ensure the highest standards and consistent quality in the daily preparation.
Coordinate and participate with other sections of requirements, cleanliness wastage and cost control. 

Responsible to organization and cleanliness of station, adhering to all proper handling and storage of food deliveries.
Prepares mise en place, chopping, cutting and pilling and assists with food preparation as a part of kitchen brigade.
Cleanliness of the sections, guest and maintenance issues, suppliers' issue, and report to the chef about any operational problems.
Oversee work progress to verify safety or conformance to standards.
Handling the deliveries of foods from the suppliers and login the records, wastages and spoilage items.