KISHOR VP

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Reduced food waste with strategic menu planning and inventory control techniques
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.

•Develop and plan menus

•Manage food costs and inventory.

•Maintain standards for food storage, rotation, quality, and appearance.

•Ensure compliance with applicable health codes and regulations.

•Establish maintenance and cleaning •schedules for equipment, storage, and work areas.