GANDLA ANIL KUMAR

• Maximizing BOH efficiency by overseeing inventory control practices for perishables, meats, and supplies.
• Demonstrated expertise in maintaining strict adherence to food safety guidelines, regulations, and compliances. Conducted real-time updates of champ records.
• Implemented standardization measures for recipes, cooking methods, and plating procedures.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Liaised closely with kitchen and front-of-house personnel.
• Monitored food products, driving quality, freshness and integrity.
• Enforced portion control guidelines to minimize costs associated with overproduction.

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.
• Trained and supervised junior cooks in proper culinary techniques.
• Maintained a clean work area to ensure compliance with health regulations.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Created new dishes by combining ingredients in accordance with customer preferences.

• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Performed weekly inspections of all equipment for safety compliance.
• Complied with all health department regulations regarding proper food handling methods.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Responsible for all-day dining culinary operations associated with all brand standard audits.

5 years experience as department chef, setting up hot kitchen sections preparing delicious meals helped sous chef developing the recipes

• Ensured all food was stored properly in accordance with safety regulations.
• Cleaned and sanitized work areas, utensils, and equipment used for cooking.
• Maintained a clean working area at all times in compliance with health codes.
• Performed basic knife skills such as dicing, slicing, mincing vegetables.