Suraj Negi

• Maintain the highest possible hygiene and maintenance standards in the Kitchen section 

• Follow the guidelines to ensure that the food served to the Guest is of highest quality and standard 
• Support directly the Chef de Partie (or Demi Chef De Partie) in the daily operation and take full responsibilities of  section when  immediate supervisor is not there, in order to ensure a smooth operation 
•  Food prepared is according to the set menu specifications 
thus maintaining high standards set by the Outlet Chef 
• Organise section according to the plan deviced by the Outlet Chef, in order to ensure 
smooth operation 
• Economy of inventory items to ensure sufficient supplies and minimize cost by 
avoiding wastage and spoilages 
• Operate safe and environmentally friendly way to protect guests’ and employees’ health 
and safety, as well as protect and conserve the environment 
• Comply with the hotel environmental, health and safety policies and procedures
•Check the all item expire,and use fif first in first out.

•Working as a Indian curry chef responsible for prepare the all  indian dishes.
• To maintain a high standard menu of specified work in accordance with the head chef.
• Assist with CDP.
 • Prepare food item according to booking.
•   Prepare ala carte mise en place.
  •Observ whenever chefs prepare new dishes.
 •Learnt Equipment uses and how to handel them .
•Check and give indent order  According to upcomi

Maintain hygiene standards.
Assist with all chefs.
Improved knife skills.
Handle the all equipment.
Observe all food preparation by chef .