Pratap Barik

Background

About Pratap Barik

To drive Quality standard product within the deadline. To meet with all the set standards. To follow hygiene and monitor supervise the food safety of the dpt kitchen. To monitor check and make sure all the CCP's of the hotel are followed and maintained. To train the staff on new standards and keep them updated. To contribute to the budget of overall kitchen dpt by using cost productive ingredients and ensure minimal wastage. To control the preparations of all day dining outlet and have a FIFO use of product in a HACCP safe environment. To manage fill and check the HACCP related documentation. To contribute in the Menu Planning and preparation. To order for the Main kitchen and outlet kitchen in ONE STORE ORDER so as to control the budget of overall Hot Kitchen Food. To monitor the prep in advance for all day dining outlet, ala carte service and Banquet Functions. To drive the Team to achieve all goals planned for kitchen department. Always strive for Team EFFORT and TEAM WORK. To drive, Motivate, Inspire, young chefs in the kitchen department. To have a healthy working respectful environment in an organized manner for all chefs of my kitchen and resolve any misunderstandings, miscommunications, engineering, work related issues.