Sailesh Kumar Bejavada

• 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.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Cooked memorable dishes that brought new customers into establishment.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed close relationships with suppliers to source best ingredients.

Worked as all rounder