Sindhu Pisati

Planning menus, estimating food and labor costs, and ordering food supplies

• Analyse recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Monitoring quality of dishes at all stages of preparation and presentation.

• Discussing food preparation issues with Managers and kitchen and waiting staff.

• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.

• Demonstrating techniques and advising on cooking procedures using various equipments.

• Preparing and cooking food using various equipments.

• Supervise and coordinate activities of workers engaged in food preparation.

• Explaining and enforcing hygiene regulations.

• Recruit and hire staff, including kitchen hands and other kitchen workers.

• Providing effective ongoing training to Kitchen team.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• May freeze and preserve foods.

• Provide training to current & new staff on regular basis.

• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Followed recipes and chef instructions to prepare food correctly.
• Transported food items from storage areas to kitchen for prepping.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Supported chefs with ingredient prep, contributing to smoother cooking process and timely meal service.
• Ensured kitchen cleanliness and hygiene standards were maintained, significantly reducing cross-contamination risks.