Jony Garg

Currently, I am working on full time basis.

• Prepared diverse menu items following seasonal ingredients and customer preferences.
• Collaborated with kitchen staff to streamline food preparation processes.
• Ensured compliance with health and safety regulations during food handling and storage.
• Developed new recipes to enhance menu offerings and boost customer satisfaction.
• Trained junior kitchen staff on cooking techniques and kitchen equipment use.
• Managed inventory levels to minimize waste and optimize ingredient usage.
• Supervised daily kitchen operations, ensuring timely meal delivery and quality standards.

Throughout this period I worked as part time here in Vitaly.

• Managed inventory levels to minimize waste and optimize ingredient usage.
• Placed orders to restock items before supplies ran out.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• 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.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.