Santosh Yadav

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

Worked hard

Learning different types of cooking methods and fresh ideas

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Maintained central standardized recipe and ingredient repository with nutritional and cost information.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.