Aaditya Manchanda

Beverly Rooftop- Running the pass and managing the ordering and day to day operations in absence of Head Chef

Elio's Place- Doing Breakfast and Lunch Shifts twice a week to cover up days off for the Sous Chef

• Prepped daily menu items to quickly deliver upon request.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Oversaw cleanliness of each station in kitchen.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Oversaw grill, stove, and oven.
• Maintained well-organized mise en place to keep work consistent.

• Implemented efficient production techniques, reducing waste and improving overall pastry quality.
• Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
• Maintained well-organized mise en place to keep work consistent.

• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Assisted with menu development and planning.
• Monitored food production to verify quality and consistency.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.