Durgesh Taank

Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

o Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.

• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained well-organized mise en place to keep work consistent.
• Collaborated with staff members to create meals for large banquets.

• Served high customer volumes during special events, nights, and weekends.
• Recruited and trained new bartenders and barbacks to help maintain talented team.
• Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
• Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.