Sharath Kumar Puram

Responsibilities:

• Leadership and Coordination: Oversee and manage the comprehensive preparation and cooking processes within a dining or catering establishment, ensuring seamless operations from kitchen to table.
• Menu Planning and Cost Management: Develop and design menus tailored to the establishment’s standards and client preferences. Accurately estimate food and labor costs, and strategically order food supplies to meet demand and budgetary constraints.
• Quality Assurance: Vigilantly monitor the quality of dishes throughout every stage of preparation and presentation, ensuring that all culinary outputs meet high standards of excellence.
• Collaboration and Problem-Solving: Work closely with Managers, Dietitians, and both kitchen and front-of-house staff to address and resolve any food preparation issues, fostering a collaborative environment for effective problem-solving.
• Expert Guidance: Demonstrate advanced culinary techniques and provide professional advice on cooking procedures, ensuring that staff are well-informed and capable of executing dishes to the highest standards.
• Food Preparation and Cooking: Execute the preparation and cooking of food with precision and skill, adhering to established recipes and presentation standards.
• Hygiene and Safety Compliance: Explain, enforce, and monitor adherence to hygiene regulations and food safety practices, ensuring a clean and safe working environment.
• Staff Management: May include the selection, training, and development of kitchen staff, ensuring they are equipped with the necessary skills and knowledge to perform their duties effectively.
• Food Preservation: May involve the freezing and preservation of food items, utilizing appropriate techniques to maintain quality and extend shelf life.

• Followed established guidelines for picking orders accurately.
• Transported goods to designated areas within the warehouse facility.
• Identified discrepancies between physical count and computer data.
• Organized warehouse space for efficient storage of products.
• Operated scanners, computers, and other equipment to track orders.
• Performed cycle counts to maintain accurate inventory records.

• Menu Creation and Planning: Develop and design innovative and seasonal menus, taking into account customer preferences, dietary restrictions, and current food trends. Ensure menu items are both appealing and cost-effective.
• Cost Management: Estimate and manage food and labor costs, implementing strategies to stay within budget while maintaining high-quality standards. Order and control inventory of food supplies and kitchen equipment.
• Food Preparation and Cooking: Oversee and execute the preparation and cooking of a wide range of dishes. Ensure that all food is prepared to the highest standards of taste, presentation, and consistency.
• Staff Management and Training: Recruit, train, and supervise kitchen staff, including line cooks, sous chefs, and other culinary personnel. Provide ongoing training and development to enhance their skills and efficiency.
• Operational Coordination: Collaborate with front-of-house staff, managers, and dietitians to address and resolve food preparation issues, ensuring smooth communication and efficient service.
• Inventory Management: Oversee inventory control, including ordering and storing food supplies, managing stock levels, and reducing waste through effective planning and utilization.
• Customer Interaction: Engage with guests, if needed, to gather feedback and address any special requests or dietary requirements. Ensure customer satisfaction with food quality and presentation.

• Adhered to sanitation policies at all times when handling food products.
• Inspected equipment for cleanliness prior to use every shift.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Communicated effectively with other staff members regarding orders and menu changes.
• Followed proper food handling methods and maintained correct temperature of food products.