Gagandeep Singh

• Managed multiple deliveries simultaneously, maximizing efficiency and productivity.
• Maintained a high level of professionalism throughout interactions with both restaurant staff members and customers.

• Organized delivery paperwork including invoices, manifests, and proof of delivery documents for accurate record keeping.
• Conducted pre-and post-trip vehicle inspections to identify maintenance needs or potential hazards for safe operation on the road.

• Oversaw tandoor , stove, and oven, and cleaned equipment after every shift.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

• Worked closely with industrial professionals to expand upon acquired training with practical knowledge.