Mahan Singh

Section Chef @Oberoi Hotels & Resorts

IN

Core ResponsibilitiesFood Preparation: Prepare, cook, and present Indian dishes according to recipes and quality standards, ensuring consistent portion sizes.Station Management: Oversee and maintain a specific kitchen section (e.g, grill, tandoor, curry station), ensuring equipment is in working order.Team Leadership: Supervise, train, and guide junior chefs (Commis Chefs) working in their section.Hygiene & Safety: Maintain impeccable cleanliness and adhere to all food safety and hygiene regulations.Inventory & Stock: Monitor food stock, manage supplies, and place orders as needed to prevent shortages.Collaboration: Work closely with the Sous Chef and Head Chef, coordinating daily tasks and ensuring smooth service.Menu Contribution: Assist in developing new dishes and specials, offering creative input on Indian cuisine.Quality Control: Ensure all raw and cooked food meets quality and freshness standards. Key Skills & TraitsExpert knowledge of Indian cooking techniques.Ability to work under pressure in a fast-paced environment.Strong leadership, teamwork, and communication skills.Excellent organizational and time management abilities.A passion for creating flavorful and visually appealing food.

CHANDIGARH UNIVERSITY

MBA in hospitality and tourism

KC college of hotel management nawanshahr panjab

Bachelor of hotel management