Ray Das

• Oversaw daily kitchen operations, ensuring consistent food quality and presentation.
• Managed inventory levels, reducing waste through efficient stock rotation practices.
• Implemented new menu items based on seasonal ingredients and customer feedback.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Monitored compliance with health regulations, maintaining a clean and safe kitchen environment.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Prepped, cooked and delivered foods including set up for clients.
• Dealt with customers including taking orders fielding complaints and working out menu options.

Delivering food

Managing other drivers

Maintaining updated paperwork and information for other drivers

Responding to emergency calls

Maintaining equipment and supplies

I was crew chief so I managed my crew and team and made all important calls