Duties included management the whole kitchen and service operation. I have 27 staff in one rotation, control departmental Expenditures, administer budgets, and monitor food inventories food cost control procedures. Attending meetings with contractors. To control all high standard services as a ROK system. We are following ISO 2200-2005 procedure. We are giving service to one of the high-profile companies TCO, Sarens. We are serving multi cuisine in our camp. Doing theme nights, BBQ, summer party, coffee break, We are doing out door catering for 250 pax.

Duties included management the whole Kitchen operation, I have 35 kitchen Staff. Control departmental expenditures, administer budgets, and monitor food inventories food cost control procedures. Maintaining a high standard of sanitation and cleanliness, machinery and utensil Multicuisine Restaurant and Camps included offshore onshore catering in Bountino Aktau, Atyrau and or Tengiz with F&B outlets Serving Indian & Italian Food and other Multi Cuisine Restaurant maintenance, and ensure repair work is carried out satisfactorily Overseeing and ensuring orderly staff scheduling, conducting the staff recruiting and training, general discipline in the work environment, and prepare quarterly performance appraisals for all kitchen staff. Upgrading the menu from time to time.

The Tengri Hotel with 88 Rooms, with F&B outlets Serving Indian & Italian Food and other Multi Cuisine Rest Duties included management the whole Kitchen operation, I have 22 kitchen Staff. Overseeing proper requisitioning, ordering and receiving of all Kitchen materials. Control departmental expenditures, administer budgets, and monitor food inventories food cost control procedures. Maintaining a high standard of sanitation and cleanliness, machinery and utensil maintenance, and ensure repair work is carried out satisfactorily. Overseeing and ensuring orderly staff scheduling, conducting the staff recruiting and training, general discipline in the work environment, and prepare quarterly performance appraisals for all kitchen staff. Upgrading the menu from time to time.

Duties included management the whole Kitchen operation, I have 28 kitchen Staff. Control departmental expenditures, administer budgets, and monitor food inventories food cost control procedures. Maintaining a high standard of sanitation and cleanliness, machinery and utensil maintenance, and ensure repair work is carried out satisfactorily. Ensuring that the kitchen team comply with the policy on personal hygiene and uniform Ensuring that there is a strict adherence to regulations where applicable with the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching

KITCHEN, MULTI COUSINS

IIAS

AZANTA AMBASSODOR, HOTEL MANAGEMENT