Lakshay Dhakla

• 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.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Modernized work processes to reduce guest wait times and boost daily output.

• Develop and plan menus and daily specials.
• Create prep lists for kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Participate in interview process and selection of kitchen staff.

• Supervise Cooks and assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

ƒ Fill in where needed to ensure guest service standards and efficient
operations.
ƒ Have a full understanding of food safety and sanitation practices.
ƒ Maintain Company standards of food quality and presentation.
ƒ Work towards achieving and exceeding company objectives in food and labor
cost management.
ƒ Follow company rules and regulations.
ƒ Prepare food orders in a timely and organized manner.