Sweeta Chaupool

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
• Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Food preparation and Cooking  for all sections

Making sure all dishes are at high standard before presented to customer 

Time Management for all sections

Menu planning input

Food and kitchen Hygiene at High standard

Communication with other chefs 

Food preparation and Cooking  for all sections

Making sure all dishes are at high standard before presented to customer 

Time Management for all sections

Menu planning input

Food and kitchen Hygiene at High standard 

Communication with other chefs 

Food preparation and Cooking  for all sections

Baking cakes and desserts

Making sure all dishes are at high standard before presented to customer 

Time Management for all sections

Staff hiring 

Staff training and monitoring 

Menu planning

Menu costing 

Stock Take and Stock levels

Food and kitchen Hygiene at High standard 

Communication with other chefs and Floor staff

Making sure all customers are happy and welcomed back

Food Preparation for all sections

Learn skills and techniques at high standard from Head Chefs in baking and desserts

Communicate with Head Chefs and staffs of all sections  

Attended and Graduated from the  -

School Of The Oriental Hotel Apprenticeship Program