Rishav Jaswal

Job Tasks

• Managed a kitchen staff of 10+ people
• Oversaw all kitchen and food operations
• Develop attractive and popular wine lists and menus
• Remained up to date on food trends and the best seasonal fare
• Hired, trained, and managed kitchen personnel
• Sourced quality food products, creating a better dining experience
• Worked effectively with all workers, to promote a happy working environment
• Worked with regard for food safety regulations
• Effectively managed 30+ kitchen employees
• Updated staff on menu changes and items
• Prepared impressive dishes, resulting in return customers
• Managed allergies and special dietary requirements with care and professionalism for customer safety and satisfaction
• Designed unique menus using seasonal products
• Prepared menus with various cooking methods and meat and seafood products
• Prepared menus with various breads, pastries cakes and dessert element
• Conducted Training for staff and implemented a development plan

• Supervised kitchen staff: Oversaw the work of cooks and other kitchen employees to ensure food quality and consistency.
• Assisted in menu planning: Collaborated with the head chef to create and update menus, considering seasonal ingredients and customer preferences.
• Managed inventory: Monitored stock levels, ordered supplies, and managed inventory to ensure the kitchen was well-equipped.
• Prepared food: Assisted in the preparation and cooking of dishes, ensuring they met the restaurant's standards.
• Controlled quality: Tasted and inspected dishes before they were served to ensure they met quality and presentation standards.
• Trained and developed staff: Trained new kitchen staff and provided ongoing training to existing employees.
• Ensured health and safety compliance: Ensured the kitchen adhered to health and safety regulations, including proper food handling and sanitation practices.
• Controlled costs: Helped manage food costs by minimizing waste and optimizing ingredient usage.
• Scheduled staff: Assisted in creating work schedules for kitchen staff to ensure adequate coverage during shifts.
• Solved problems: Addressed any issues that arose in the kitchen, such as equipment malfunctions or staff conflicts.