Jeetendra Gupta

Executive Chef @Ramee Group

BH

Overall responsible for Kitchen operation and Kitchen management.• Responsible for setting up the kitchen facilities Ramee Rose Hotel Juffair• Plan the Kitchen Organizational Hierarchy.• Responsible for planning the set menu items and any specials as well as provide the recipes. Plan ala- Carte, Buffet and Party Menu. Standardize Recipes, presentation of all a la carte dishes.• Plan menus, create daily and weekly specials and determine portions sizes. Before and during meals, oversee prep work and ensure that all meals leaving the kitchen are consistent in presentation and quality• Monitor & maintain the quality of the food produced in the kitchen, ensuring that the kitchen works within relevant hygiene, health and safety guidelines.• Oversee & manage Par stock level of food ingredients for Kitchen and main stores. Release purchase orders to local suppliers and to the warehouse and ensuring stock levels at all times.• Responsible for preparing food using a variety of cooking techniques. • Handle different cuisine and dynamic operations, managing office operations, including inter / intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.• Responsible for placing food orders and necessary kitchen tool orders in order to enable the preparation of the meals in line with the international standards. • Control wastage, spoilage, pilferage and breakage & implement all Cost Control Procedures.• Responsible for maintaining cordial relations with large corporate clients to assure satisfactory service and speedy problem solving. Address any complaints which affect the kitchen staff and resolve those issues. • Select, induct, train and place employees. Manage the team for better performance and efficiency while providing regular training sessions to the new incumbents.