Kuljeet Sidhu

• Collaborated with management to develop targeted training initiatives for optimal results.
• Utilized various teaching methods, such as hands-on activities or multimedia presentations, catering to different learning styles among trainees.
• Evaluated existing training materials for effectiveness, making necessary updates or revisions as needed.
• Managed employee scheduling and coordinated workshops to maximize attendance and participation rates.
• Maintained up-to-date knowledge of industry trends and best practices to ensure delivery of current and relevant information during training sessions.
• Created customized learning materials to address the specific needs of individual staff members.
• Conducted needs assessments to identify gaps in performance and develop targeted learning solutions.
• Facilitated virtual, in-person and blended learning sessions.

Recruiting and training staff

Planning menus,

Estimating food and labour costs.

Monitoring quality of the dishes prepared

Ensuring food safety program is properly implemented

Maintaining a positive work environment through appreciation and rewards

• Managed day-to-day business operations.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
• Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
• Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
• Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
• Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Implemented innovative programs to increase employee loyalty and reduce turnover.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• 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.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• 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.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
• Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
• Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
• Evaluated food products to verify freshness and quality.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Streamlined training processes by developing and implementing efficient training methodologies tailored to the organization''s needs.
• Optimized assessment tools to more accurately measure trainee progress, leading to better-informed decisions on course modifications and improvements.
• Partnered with subject matter experts to ensure accurate content delivery while maintaining a learner-focused approach during sessions.
• Evaluated the effectiveness of current training methods regularly, making data-driven adjustments as necessary to improve results continuously.

Planning menus ,estimating food and labour costs.

Monitoring quality of the dishes prepared

Ensuring implementation of food safety program.

Selecting and training staff

Maintaining positive work environment

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Designing kitchen layout

Menu planning

Cost control measures