Mohan Kabdar

• Enhanced customer satisfaction by preparing and presenting visually appealing dishes in a timely manner.
• Collaborated with senior chefs to develop new menu items, resulting in increased sales and positive feedback.
• Managed inventory efficiently, reducing food waste and maximizing cost savings for the restaurant.
• Assisted in training new kitchen staff members, improving overall team performance and productivity.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Operated pizza oven and other kitchen equipment safely to maintain consistency in quality, quantity and presentation of food.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Handled cash register, taking phone order, dealing with customer needs and wants.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Managed opening and closing shift kitchen tasks.
• Planned menus for different events, seasons and customer requests.
• Placed and maintain orders to restock items before supplies ran out.

• Operate and inspect various kitchen equipment appliances such as blenders, ovens, grills, fryers, and many more.
• Mise en place , daily Production and Plating
• Ordered and received products and supplies to stock kitchen areas.
• Providing consistent, quality, and timely prepared food.
• Following cleaning schedules and cleaning all equipment and work areas
• Practice cost-cutting measures and waste minimization

Food and beverage training.