Savio Carvalho

• Executed inventory control using scanners to optimize stock management.
• Supervised kitchen staff and managed overall operations for efficiency.
• Developed menus and created recipes, emphasizing Indian and Hyderabad cuisine.
• Ensured food safety and sanitation standards were consistently met.
• Delivered excellent customer service while resolving conflicts effectively.
• Collaborated with team members to enhance workflow and productivity.
• Maintained safety protocols and heightened hazard awareness in work environment.
• Utilized strong time management skills to oversee scheduling and labor costs.

• Managed kitchen operations to ensure high-quality food preparation and consistent dish presentation.
• Specialized in Indian cuisine, creating and refining traditional and fusion menu items.
• Oversaw inventory management, ordering ingredients, and controlling food costs effectively.
• Supervised kitchen staff, delivering training on cooking techniques and safety protocols.
• Coordinated with front-of-house to guarantee timely order delivery and seamless service.
• Ensured compliance with food safety standards, maintaining sanitation and cleanliness of facilities.

• Supervised daily restaurant operations, ensuring efficient service and high customer satisfaction.
• Managed team of servers, chefs, and kitchen staff, providing training to uphold restaurant standards.
• Created staff schedules and managed labor costs, achieving budget compliance.
• Resolved customer complaints and concerns, maintaining a positive dining experience.
• Oversaw inventory management and ordered supplies, minimizing waste and ensuring adequate stock levels.
• Monitored food safety practices to ensure compliance with health regulations.

• Prepared diverse Indian dishes using traditional recipes and techniques.
• Managed kitchen operations to ensure timely preparation and presentation of high-quality dishes.
• Supervised and trained kitchen staff to meet food safety standards and health regulations.
• Maintained inventory, ordered supplies, and managed food costs within budget.
• Collaborated with front-of-house team to enhance service quality and guest satisfaction.

Ensured kitchen cleanliness and organization by following safety and sanitation procedures.

• Managed stock for supplies, ensuring efficient rotation and storage of inventory.
• Assisted with unloading deliveries, verifying accuracy of inventory, and preparing goods for distribution.
• Maintained compliance with safety protocols, ensuring a clean and hazard-free workspace.
• Collaborated with team to stock shelves and organize products during high-traffic hours.