Kalyan Mondal

• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Cleaned and sanitized kitchen equipment, utensils and work stations
• Managed inventory, ensuring proper stock levels of ingredients and supplies.
• Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
• Ensured that all dishes served met company standards regarding presentation, portion size.
• Followed recipes accurately to prepare dishes according to established standards.

• Coordinated with team members to maintain high kitchen standards.

• Trained new staff on food safety protocols and cooking techniques.

• Supervised daily kitchen operations and workflow efficiency.

• Ensured compliance with health regulations and sanitation practices.

• Evaluated customer feedback to identify areas for improvement in terms of taste, presentation or pricing options

• Planned buffets for large parties according to guest numbers and dietary requirements

• Organized weekly specials featuring traditional Indian favorites like paneer butter masala or palak paneer.

• Managed inventory levels and ensured proper storage of ingredients.

• Developed recipes for cakes, pastries, cookies, and other desserts.
• Ensured all ingredients were fresh, safe and properly stored.
• Implemented strategies to reduce waste and improve efficiency in operations.
• Instructed line cooks on preparation of doughs and icings.
• Managed a team of pastry assistants in the production of high-quality treats.
• Inspected finished products for taste, texture and presentation before serving.

• Maintained knowledge of common allergens present in kitchen's recipes and dishes.
• Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
• Monitored stock levels of ingredients and kitchen supplies.
• Ensured all food was stored properly in accordance with safety regulations.
• Ensured proper storage of food items at correct temperature according to health code standards.
• Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
• Prepared and cooked food items according to recipes, portioning, and presentation specifications