Rajender singh

• Leading, monitoring, and managing culinary team.
• Developing and planning menus and daily specials.
• Managing food costing and inventory.
• Maintaining standards for food storage, rotations, quality and
  appearance.
• Ordering and managing inventory of food supplies, ensuring that
  they are fresh and of high quality.

• Develop new menu options based on seasonal changes and
  customer demand.
• Assist with the preparations and planning of meal designs.
• Ensure that the kitchen activities operate in a timely manner.
  Monitor and record inventory, and if necessary, order new
  supplies.
• Provide support to junior employees with various tasks including
  line cooking, food preparation, and dish plating.
• Manage the kitchen team in the executive chef's absence.

• Responsible for maintaining safety and security at various locations like conference, concerts, construction sites or other large gathering by patrolling area, managing crowd, responding to incidents.

Key Responsibility

• Crowd control: Managing crowd control, identifying potential issues, and de-escalating disruptive behavior.
• Surveillance: Monitoring CCTV cameras and observing suspicious activity.
• Patrolling: Regularly walking designated areas to check for security breaches and safety hazards.