Ravi Thakur

Executive Chef @ITC Hotels Limited

Bhopal, IN

1-Coordinating cooks\' tasks.2-Implementing hygiene policies and examining equipment for cleanliness.3-Designing new recipes, planning menus, and selecting plate presentations.4-Reviewing staffing levels to meet service, operational, and financial objectives.5-Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.6-Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.7- daily report to the general manager.8- Ensure maintenance of food cost below budget under 24%.9- review all scheduling of kitchen employees.10- formulate SOP\'s & recipes for department.11- Setting and monitoring performance standards for staff.12- Obtaining feedback on food and service quality, and handling customer problems and complaints.13- Maintain and track inventory orOrder supplies and tools for the staff.

GNA University

B.sc in hotel management , Hotel, Motel, and Restaurant Management