Avtar Singh Chatha

Responsibilities included: Scheduling, shift managing, customer service, food preparation, dough pressing/baking expertise, inventory, cashier,

cash handling, up-selling, and general store closing duties.

• Enhanced customer satisfaction by maintaining a clean and organized dining area.
• Offered suggestions for menu improvements based on customer feedback, leading to enhanced overall dining experience.
• Reduced wait times for guests by expediting food delivery from kitchen to tables.
• Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
• Collaborated with kitchen staff to ensure timely and accurate order fulfillment.
• Achieved consistent compliance with health department regulations through diligent adherence to policies and procedures.
• Streamlined food preparation processes for increased efficiency and reduced waste.
• Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
• Assisted in inventory management, ordering supplies, and minimizing food spoilage.
• Increased daily sales by upselling menu items based on customer preferences.
• Contributed to menu development, incorporating seasonal ingredients and customer feedback.
• Compiled recipe ingredients and prepared for cooks by washing, cutting, or measuring food items.
• Contributed to cost control measures by monitoring portion sizes and reducing waste.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and organized kitchen, dining and service areas.
• Adjusted food preparation methods in accordance with customer requests.
• Developed and maintained positive relationships with customers to enhance service.
• Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
• Greeted customers and answered inquiries regarding menu items and specials.
• Cut, sliced and ground meat, poultry and seafood to prepare for cooking.
• Portioned and wrapped food to place directly on plates for service to patrons.

Responsibilities included: Fast pace expediting, diverse food preparation, exceptional member service, stocking, high level kitchen safety/sanitation training, and efficient production of quality products in a demanding environment.