Swapnil Jadhav

• Reviewed operational records to determine food usage and maintain appropriate inventory levels.
• Kept up to date with current culinary trends, health, safety, and hygiene regulations.
• Created weekly schedules for employees and assigned tasks based on projected business volume.
• Trained chefs on proper cooking techniques, menu items, and operational procedures.
• Supervised meal services, checked the quality of raw materials, and ensured order accuracy.
• Planned menus, ordered supplies, adhered to budget guidelines, and managed kitchen staff.
• Organized special events, such as buffets and BBQs, involving creative menu concepts and complex setups.
• Resolved customer complaints and ensured high-quality food presentation and service.
• Documented employee performance reviews to assess progress toward training plan goals.
• Collaborated with restaurant management to align kitchen operations with business objectives.
• Developed close relationships with suppliers to source best ingredients.
• Utilized culinary techniques to create visually appealing dishes.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.

• Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
• Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.
• Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
• Organizing special catering services when required.
• Developed innovative recipes to suit complicated dietary requirements for customers.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• Organize kitchen staff to ensure efficient operations during peak service hours.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Monitored food production to guarantee quality standards were met.
• Established portion control guidelines to reduce waste and maximize profits.
• Inspected ingredients and equipment to ensure they met quality standards.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Supervised the preparation of meals according to customer orders in a timely manner.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.

• I quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-to-day duties accurately and efficiently.
• Demonstrated respect, friendliness, and willingness to help wherever needed.
• Performed duties in accordance with applicable standards, policies, and regulatory guidelines to promote a safe working environment.
• Proved successful working within tight deadlines and a fast-paced atmosphere.

• Acting head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in a fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Disciplined and dedicated to meeting high-quality standards.

• In charge of the kitchen in absence of Head Chef
• Producing consistently good quality food
• Maintaining food cost and wage cost
• Controlling Kitchen
• Ordering
• Stock take
• Controlling kitchen tickets
• Planning roster in absence of Head Chef.

• In charge of hiring, managing and training Kitchen Staff
• Planning and ordering equipments and daily ingredients
• Controlling and directing Food Preparation Process
• Training staff regarding health and safety
• Controlling food cost and wage cost
• Managing Kitchen Rosters
• Maintaining Food Control Plan
• Constructing Menus.

• In charge of the kitchen in absence of Head Chef
• Producing consistently good quality food
• Maintaining food cost and wage cost
• Controlling Kitchen
• Ordering
• Stock take
• Controlling kitchen tickets
• Planning roster in absence of Head Chef.

• In charge of the kitchen in absence of Head Chef.
• producing consistently good quality food.
• Maintaining food cost and wage cost.
• Controlling Kitchen.
• Ordering.
• Stock take.
• Controlling kitchen tickets.
• Planning roster in absence of Head Chef.

• Kitchen assisting
• Room service
• Front of Office
• House keeping