Hannah Pandey

• Develops and manages a team of 85 front and back-of-house employees.
• Conducts weekly projections for location taking into account past revenue, food and labor costs, and direct expenses.
• Responsible for all scheduling, food budgeting, invoice processing, menu development, and training of new employees
• Holds team accountable for service fluidity by constant monitoring and hands-on, in the moment training.
• Cultivates focus on customer service and satisfaction with a well-trained, empowered team.
• Places food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Keeps kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Develops menus based on clientele feedback with 12 daily changing entrees including working with campus dietician and marketing to conduct pop-up events for location and designs allergen conscious menus.
• Conducts weekly safety and sanitation audits of operation to ensure our employees and guests safety.
• Manages multiple projects simultaneously, effectively prioritizing tasks and maintaining strict adherence to deadlines.

As a residential chef at Clemson University, I was involved with overall safety, sanitation, and day-to-day operations of the student dining halls on campus, which served roughly 8,000 students in an all-you-care-to-eat capacity daily. My expectations included but were not limited to-

• Conduct sanitation and safety audits to ensure guest and staff safety
• Planning and executing specialty events throughout campus by considering students interests, trends, and dietary needs
• Conduct employee culinary classes weekly to develop culinary talent on campus, as well as teach cooking classes to athletic teams, student groups, and the ClemsonLIFE program.
• Work with Sustainability and Marketing teams to promote local products and incorporate them into our daily operations
• Hold dining locations accountable for food budgeting, menu development, and safety practices by training best practices
• Helped execute and plan catering events ranging from intimate dining experiences to full-stadium events.

I have been incredibly honored to work as a Chef Assistant within this Signature Dining restaurant at Disney's Flagship Resort, the Grand Floridian. Citricos is considered formal dining, serving French Riviera cuisine with Italian influence. We maintained 150-400 covers nightly, with an open kitchen, which gives our guests the chance to see our kitchen service. This job allowed me to hone my leadership skills in a high stress enviornment, including conducting sanitization inspections, training, ordering, inventorying, working with guests with allergens, and menu development. I worked with our team to oversee the fluidity of service and enforce sanitation and safety measures with the kitchen staff.

As a Chef Assistant in Epcot's Coral Reef restaurant, my daily responsibilities included assisting the sous and head chef with an array of projects, training and prep. I worked every station including expedite, back prep, and hot line. We averaged 1000 covers daily, and worked under stressed conditions, which I thrive in. Other jobs included inventory and allergen consults. The Coral Reef is renowned for its seafood and grill fare which I became proficient in from working cruise line.

The best of the best as it relates to Southern BBQ. Rated 1# in the county, #15 in the state for the best smoked meats in South Carolina. We served high volume lunch and dinner, as well as cater large events 4 days a week, roughly 600 pounds of brisket and pork daily. High turnover and heavy take out usually meant 12-13 hour days. Main responsibilities were expedite, early preparation of sides, desserts, and sauces.

Carioca's is a Brazilian themed restaurant onboard the Disney Magic. Restaurant sittings were anywhere from 950-1000 guests per night, and serves 5-course meals. Full buffets are also held twice a week during embarkation/debarkation for roughly 600 guests. My experiences there include heading seafood station, grill, running vegetable/soup stations, expediting, and garde manger. My expectations including leading groups of 4-5 cooks and making sure production was completed for lunch and dinner, with the menu changing upwards of 7 times a week for both lunch and dinner. During our European season, we created 12-rotating menus during the 14-day routes. My position was responsible for all allergy orders, specialty orders, plating, and the overall fluidity of production. Leadership positions were also responsible for the kitchen to be ready for in-depth inspections, in preparation for USPH and other national food safety audits. I was also expected to order and manage ingredient needs for all stations worked.

• Broadened my leadership skills immensely
• Learned to manage budgets and responsible food production
• Focused on sanitation inspections held 2-3 times weekly for USPH preparation
• Developed understanding of international dishes and how to prepare them, specialized cuisines included Mediterranean, Caribbean, South American, and Northern European.
• My overall experience with this company has been nothing short of incredible and has allowed me to become a well-rounded chef and person. I have traveled to 23 countries with the company and had the honor of to learn about culture and culinary.
• During my time on the Magic, I worked at 3 other restaurants, as well. Lumiere's, a French restaurant, Animator's Palate, which was Asian-American fusion, and Cabanas, the all-you-care-to-eat buffet.

Grand Floridian Cafe at The Grand Floridian

• Line work, mainly Saute and Grill
• Prepared meals efficiently under time constraints for timely service during peak hours
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation

Turf Club Bar& Grille at Disney's Saratoga Springs

• Worked all stations on line, including grill, pantry, ovens, fryers, and expedite
• Managed time effectively to ensure timely meal preparation, even during peak hours

Epcot's International Food & Wine Festival

• Worked outdoor food kiosks, preparing international dishes in mass quantities for guests
• Participated in guest interaction
• Worked with small teams in high-demand environment to ensure guests had a positive experience