Manoj Kumar Chaudhary

• Works in hot section, larder and Salad section.
• Instructed chefs and other workers in preparation, cooking, garnishing and presentation of food.
• Plated completed foods paying special attention to overall presentation and necessary garnishes.
• Purchased ingredients from local farms to benefit environment and reduce costs .
• Assisted Head Chef in menu planning, recipe development and kitchen operations.
• Managed food inventory, ordering and receiving of products from vendors.
• Performed weekly inspections of all equipment for safety compliance.

• Monitored quality, presentation and quantities of plated food across line and take care of food safety standards.
• Works in Mains, Larder section, Salad section.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Exercised portion control for items served, eliminating waste.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Monitored food products, driving quality, freshness and integrity.
• Improved performance of team members resulting in high-quality meals produced daily.
• Removed expired food and beverages from kitchen and stockroom and coordinate d proper disposal

Junior Sous Chef (FEB 2024-MAY 2024)

• Organized team activities in kitchen maintenance, stock management, stock take, and food rotation to eliminate issues with product expiration.
• Estimated the need levels of food, ingredients, and supplies to make the correct weekly orders.
• Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation.
• Improved productivity to work under tight constraints for lunch and dinner service.
• Create new recipes and developed pricing structures to meet financial targets. Keep kitchen clean and organize d with easy-to-access ingredients.

• Tasted ingredients and prepared food items to verify quality and freshness.
• Works in larder section, salad section and hot section.
• Inspected and cleaned food preparation areas regularly, including equipment, work surfaces, and service areas.
• Prepare d garnishes, ingredient's, and other side dishes in advance for maximum productivity.
• Kept food properly stored and limited the size of incoming orders to prevent spoilage.
• Take care of food safety standards.
• Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
• Worked closely with teams to provide on-trend concepts and menu guidance.
• Managed food usage with proper stock rotation to prevent spoilage.