Arpandeep Kaur

Key Achievements & Responsibilities:

• Successfully scaled meal production from 28,000 to 330,000 meals, optimizing kitchen operations and driving efficiency to support 3x business expansion.
• Implemented advanced spreadsheet systems to monitor capacity, track station performance, and analyze output — consistently achieving daily production targets (e.g., 20k hitting at grills consistently, 10k meals on the veg side).
• Managed and developed a team of kitchen leads, providing training, coaching, and ongoing support to hourly employees.
• Ensured strict compliance with food safety standards and health regulations, maintaining high-quality meal preparation practices.
• Designed and optimized workflows to improve efficiency and reduce waste, contributing to significant cost savings.
• Oversaw inventory management to minimize spoilage, ensure FIFO usage, and maintain optimal stock levels across all production areas.
• Reported regularly on key performance metrics (safety, quality, efficiency, and cost) to executive leadership.
• Partnered with procurement, fulfillment, and planning teams to coordinate smooth and efficient operations.
• Conducted yield tests as part of cost and waste control initiatives, driving data-informed improvements in production.

• Assist the Sous Chef / Executive Chef in overseeing daily kitchen production, ensuring output meets quality, efficiency, safety, and cost standards.
• Successfully scaled meal production from 28,000 to 225,000 meals by optimizing the appropriate batch size for production and adjusting recipes accordingly to ensure consistency in each batch, and always make sure to follow the process and plan.
• Managing a team of 20-25 people and mentoring junior kitchen staff, fostering a collaborative and productive work environment.
• Monitor and maintain food safety, sanitation, and hygiene standards; ensure all staff follow SOPs, HACCP, FSMA or applicable safety regulations.
• Maintain a clean and organized work environment, adhering to food safety and sanitation standards. Implement and enforce health and safety practices in the kitchen.
• Assist in scheduling and managing shifts for kitchen staff. Contribute to daily or weekly reports on kitchen performance, inventory, and other metrics.
• Assist in inventory management: tracking ingredients, supplies, performing rotation, minimizing spoilage, ensuring proper storage conditions.
• Assist with quality control: checking taste, appearance, portions, consistency of meals so the first batch looks/feels like the last.
• Report key performance metrics (safety, quality, cost, efficiency) up the chain; help identify root causes of problems when performance is off target.
• Cover or deputize for certain stations or higher-roles when needed (e.g. when Sous Chef is away or busy).
• Collaborated with the procurement, fulfillment teams, and planning to ensure smooth operations.

• Seek out opportunities for personal development and improvement in cooking skills and kitchen operations.
• Follow health and safety regulations, including those related to food handling, sanitation, and workplace safety.
• Assist in training new kitchen staff on food preparation techniques, kitchen procedures, and safety practices.
• Manage time effectively to complete tasks within designated time frames, especially during peak service hours. Prioritize tasks based on production needs and service requirements to ensure timely and efficient meal preparation.
• Communicate effectively with team members to coordinate tasks and address any issues that arise during production.

• Managed all kitchen in the absence of the executive chef, ensuring seamless operations.
• Oversaw weekly and monthly inventory, ensuring accurate stock levels and minimizing waste.
• Controlled food waste and identified opportunities to improve food and labor costs.
• Fostered a highly functional, teamwork-oriented back-of-house team, enhancing collaboration and efficiency.
• Responsible for the overall management of the restaurant kitchen, supervising activities of supervisors, cooks, and utility staff.

• Managed all kitchen in the absence of the executive chef, ensuring seamless operations.
• Oversaw weekly and monthly inventory, ensuring accurate stock levels and minimizing waste.
• Controlled food waste and identified opportunities to improve food and labor costs.
• Fostered a highly functional, teamwork-oriented back-of-house team, enhancing collaboration and efficiency.
• Responsible for the overall management of the restaurant kitchen, supervising activities of supervisors, cooks, and utility staff.