Mahipal Rathore

Executive Chef @Taj Hotels

Overall responsibilities of the kitchen. Staffing & allocation of duties to the staff. Facilitate learning and development of the team members. Managing the staff in the department. Follow up & take necessary action on food complaints. Ensure that the quality & quantity standards of food preparation & presentation are adhered to in the outlet by close supervision of the staff Co ordinate with the purchase deptt. regarding procurement of various items based on stock levels & usage in kitchen. Monitor adherence to safety, hygiene & cleanliness standards. Coach the staff to be efficient in day-to-day operations. Ensure good physical upkeep, condition of equipment & utensils in the respective deptt. Interact with customers for special menu preferences. Address any grievance among department staff. Co ordinate with the stewards in receiving orders. Assist the in planning & carrying out the activities during food festivals. To enhance morale of staff by co coordinating their activities & effective relationship building. Fill in at the time of absence of co-worker & supervisor & take relevant decisions. Preparing Duty roster for the staff. Kitchen planning Menu Planning Cost Control Quality Control Devising of Standard Recipes Manpower Handling Training of Staff Preparation of various dishes of Chinese cuisine, Thai Cuisine & Koreans. Preparation of some dishes of Japanese Cuisine.Guest interaction.