BUDDHI SOLANGA (SAM)

Managing and working closely with Managers, Supervisors, Chefs, Cooks, Backers and of all levels. Involving with the recruitment process with the restaurant manager and area manager to make sure to get the correct people onboard and give them the training one on one. Creating menu items, recipes and developing dishes ensuring variety and quality. Determining food inventory needs, stocking and ordering. Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines.

• Establishing processes to ensure efficient workflow throughout the organization.
• Assigning tasks to associates to fit skill levels and maximize team performance.
• Reviewing completed work to verify consistency, quality and conformance.
• Supervising all kitchen operations, including ordering supplies and equipment maintenance.
• Observing food safety and sanitation protocols to reduce germ spread.

Preparing, cooking, arranging and presenting food to be served to diners, planning menus and overseeing the operations of the food establishment they work in.

• Assisting restaurant in meeting financial targets by achieving food quality objectives.
• Preparing variety of foods according to exact instructions and recipe specifications.
• Supervising food preparation staff to deliver high-quality results.
• Conducting frequent line checks to keep food at proper temperatures in holding zones.
• Preparing workstations with ingredients and tools to increase efficiency.
• Plating food according to restaurant artistic guidelines to promote attractive presentation.

• Evaluated existing recipes to make sure they met the highest standards of quality.
• Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
• Created menus based on seasonal ingredients and residents preferences.
• Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
• Supervised all kitchen operations, including ordering supplies and equipment maintenance.
• Employed training and motivational techniques to keep atmosphere constructive for employees.
• Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
• Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
• Communicated effectively with wait staff regarding resident's food allergies and dietary restrictions.

• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Monitored inventory levels to ensure adequate supplies on hand.
• Supervised cooks and other kitchen personnel during meal services.
• Assisted in menu development and recipe testing.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Collaborated with Executive Chef, Mohan to create innovative dishes for special events.
• Assisted with interviewing, hiring and training kitchen personnel.
• Trained kitchen workers on culinary techniques.
• Resolved conflicts between kitchen staff members in an efficient manner.
• Prepared workstations with ingredients and tools to increase efficiency.

• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Supervised specialty dish preparation to satisfy residents requests and cater to various dietary needs.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Organized special events such as banquets or buffets requiring complex menus or decorations.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Prepared workstations with ingredients and tools to increase efficiency.
• Understood and followed oral and written directions.

• Maintained clean and orderly appearance throughout kitchen and dining area.
• Prepared and cooked meals according to restaurant recipes and standards.
• Weighed, measured and mixed ingredients, following recipes to produce quality dishes.
• Completed day-to-day duties accurately and efficiently.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Maintained sanitation, health, and safety standards in the kitchen area.
• Garnished and arranged dishes into creative presentations.
• Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.

• Took and recorded temperatures of food, refrigerators and freezers.
• Peeled and cut fruit and vegetables to prepare for cooking or serving.
• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Cleaned dishes, pots, pans and utensils.
• Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
• Sanitized surfaces with approved cleaning solutions after each task was completed.
• Stored perishable food items in freezer or refrigerator to protect from spoilage.
• Swept and mopped floors to maintain cleanliness in the kitchen area.
• Received deliveries of food items and stored them properly.
• Followed recipes and customer requests to prepare meals.
• Prepared meats, vegetables or desserts according to orders or instructions.
• Maintained order and cleanliness of work areas to conform with health codes.
• Restocked pantry with nonperishable food items to prevent stock from running low.

• Performed basic administrative duties such as inventory management, ordering supplies.
• Managed portion control using correct utensils during preparation and plating.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to residents.
• Communicated effectively with wait staff regarding residents food allergies and dietary restrictions.
• Ensured that all food was cooked at the correct temperature and stored correctly.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Set up and performed initial prep work for soups, sauces and salads.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.

• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Monitored temperatures of prepared food and cold-storage areas.
• Checked quality of food products to meet high standards.
• Adjusted seasonings of dishes according to customers' tastes.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Prepared cold salads, dressings and sauces as directed by sous chef.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Received and stored food and supplies.
• Handled advanced thawing and food pre-preparation for upcoming meals.
• Received deliveries of fresh produce and other ingredients on a daily basis.
• Assisted in the preparation of ingredients for dishes, including washing, peeling and chopping vegetables.
• Communicated effectively with kitchen personnel regarding meal preparations.
• Plated meals according to presentation guidelines set forth by head chefs.
• Maintained cleanliness of work areas, equipment and utensils throughout service.
• Ensured that all leftover food was properly stored for later use or disposed of safely.

• Operated grills, fryers and broilers to cook items to quality guidelines.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Performed basic administrative duties such as inventory management, ordering supplies.
• Monitored temperatures of prepared food and cold-storage areas.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.

This is my Parent's business and running well with more tourist attraction buy now. I've been playing a significant role by setting up this business so many years back with my parents. I was the Country Manager for SHARE foundation during that time and managed to performed well in both places. My experience in culinary industry in Australia is helping a lot to improve the resort's meals and special function catering for last 10 years.

• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Planned and led team meetings to review business results and communicate new and ongoing priorities.
• Recruited and trained new employees to meet job requirements.
• Completed day-to-day duties accurately and efficiently.