Chetan Shetty

Indian Cuisine Research and Development for Efficient Menu Planning.
Collaborating with the Restaurant Manager to set item prices
Staying current on developing trends in the restaurant industry
Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
Monitoring inventory and purchasing supplies and food from approved vendors
Hiring, training and supervising kitchen staff
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
Identifying and introducing new culinary techniques
Preparing meals and completing prep support as needed

Assit the head Chef with Menu planning and development
Create schedules for BOH employees
Evaluate the BOH daily test and Performance.
Manage the Kitchen in absence of the head Chef.
Monitor and record Inventory, order supplies and food cost based on sales data.