MANWINDER KAUR

Supervisor

Neville

Greenwood street Frankton

05.2013 - Current

Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
Maintained updated knowledge of local competition and restaurant industry trends.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Achieved and exceeded performance, budget and team goals.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Promptly reported any maintenance and repair issues to Executive Chef.

Successfully reduced the restaurant’s annual food and labor costs by [number] % through proper budgeting, scheduling and management of inventory.
Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.