Prashanna Shah

Since 2018, employed as casual approximately 20-24 hours per week and worked full-time during holidays.

Collaborated with head chef to develop new specials, increasing customer satisfaction.

• Maintained organized mise en place to ensure consistent workflow.
• Optimized food preparation processes by implementing efficient techniques without compromising quality.
• Trained kitchen staff in various preparation tasks while under pressure.
• Mentored junior chefs in culinary techniques, promoting a collaborative learning environment.
• Instructed new staff on kitchen safety, sanitation, and cooking techniques.
• Monitored food production for quality and consistency verification.
• Managed kitchen personnel and supervised all culinary activities.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Managed the roaster of 6 team members
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Ensured safe food handling by preventing cross-contamination during meal preparation for allergy sufferers.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

• Optimized supply chain operations to minimize delays.
• Consistently provided reliable support to maintain operations effectively.
• Arranged cooking tools and materials for seamless kitchen operations.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.