Samadhan Gaikwad

Monitor, print, sort and provide each head chef with a
Function sheet
Follow up with head chefs with regard to confirmation of products needed and receive sign-off from Head of Culinary
Optimize allocation of casual labor to chefs
Prepare casual staff request and share with staffing team once approved by chef
Casual staff timesheet management for payments and check whether the casual staffs are reporting to duty on time
Prepare the Duty Rota based on available functions and share with Executive for approval
Prepare staff transport request and share with transportation Department
Provide HR team with the required information from time to time. (PCR test results, Sick leave, Uniform Issues, Absent Reports, Medical, Tawjeeh, Resignation, Warning letter, Overtime)
Preparation of KPIs and performance appraisals for the junior level staffs with the information provided by the head chef and executive chef
Prepare staff time & attendance report on Daily Basis
Support Chef to prepare Reports
Prepare Purchase requestion for new kitchen equipment
Maintain sound interpersonal relationships consistently with all other kitchen staff
Provide inputs on ways to improve cost efficiency Raise purchase request and ledge purchase order
Following up with the chefs to provide the orders on time to avoid any delays
Place the orders and follow up for the approval from Department Head, Cost controller & Procurement Team
Coordinate with procurement to ease the process and avoid any delays in delivery as well with procurement to provide quotations for any new product requests and follow up store team for creating the item code.
Coordinating with chefs for any changes in the order for cancellation or reduction and pass the information to procurement e with procurement to ease the process and avoid any delays in delivery as well with procurement to provide quotations for any new product requests and follow up store team for creating the item code.
Upload the recipes in the system after getting approval from Executive Chef. Recipes with any mistakes in the item name or ingredients are put on hold. A note is made with the doubts and mistakes to
Clarify with the chefs and make necessary changes.

If any ingredient is not available in the Nutrical, try to find the item in our dry store.
If the item is missing nutritional values, request is made to procurement to provide the necessary information

Providing customers all types of IT Support
Assisting customers with ATM Services /Replenishment
needs.