Gurpreet Singh Mahal

Redesign the menu and add some internationally stuff in menu .

• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Plated meals paying special attention to garnishes and overall presentation.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Assisted with menu development and planning.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Modified recipes to accommodate dietary restrictions and allergies.
• Coordinated with team members to prepare orders on time.
• Planned and directed high-volume food preparation in fast-paced environment.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Arranged for kitchen equipment maintenance and repair when needed.
• Created recipes and prepared advanced dishes.

• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.