Vinod Kumar

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Hired, managed and trained kitchen staff.
• Created recipes and prepared advanced dishes.

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Modernized work processes to reduce guest wait times and boost daily output.
• Disciplined and dedicated to meeting high-quality standards.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Seasoned and marinated cuts of meat, poultry and fish.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Rotated food regularly, removing outdated items for proper disposal.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Trained kitchen staff to perform various preparation tasks under pressure.

Working on all section of kitchen (Grill, Pan,Larder & Food service)

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Worked with chef to prepare daily food
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Worked on salads, desserts and larder
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.