Jagadish Barman
Sous Chef
About
1. Culinary Leadership & Management Kitchen Supervision: Managing line cooks and prep staff to ensure smooth service during peak hours. Menu Engineering: Designing creative and profitable menus while maintaining brand consistency. Staff Training: Mentoring junior chefs (Commis and DCDPs) on advanced culinary techniques and kitchen protocols. 2. Operational Excellence Food Costing & Portion Control: Implementing strategies to minimize waste and maximize profitability using precise costing formulas. Inventory Management: Efficiently tracking stock levels, managing suppliers, and reducing overhead costs. SOP Implementation: Enforcing Standard Operating Procedures to maintain consistency in food preparation and service. 3. Quality & Safety Compliance Food Safety (HACCP): Ensuring the highest standards of sanitation, hygiene, and food storage. Quality Assurance: Conducting regular taste tests and visual inspections to ensure every dish meets the restaurant’s standards. Workplace Safety: Maintaining a safe kitchen environment by strictly following occupational health guidelines.