Manish Sahani

Cooking quality and consistent sauces, gravies, soups and starches in high volume.
• Taste all the products that are cooked during the shift and make necessary adjustments in presence of demi chef, if required.

• Notifying the chefs up on the observation of any near to expire or expired products.
• Get assistance, training and support from chefs where needed
• Follow health and safety rules in compliance with OSHAS.

• Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Maintain correct portion size and quality of the food to the hotel's standards.
• Assists in providing on the job training & development of new cooks.
• Great personal hygiene and grooming standards.