DHANESH KANHIRAPUZHA

• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.

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• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared items for roasting, sautéing, frying, and baking.
• Plated meals paying special attention to garnishes and overall presentation.

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.

• GUY'S FIERI PIG AND ANCHOR SMOKE HOUSE
• 555 FAHRENHEIT STEAKHOUSE-CONTEMPORARY AMERICAN CUISINE
• SEAFOOD SHACK -BOSTON STYLE SHACK
• CUCINA DEL CAPITANO - ITALIAN FINE DINING
• CHEF TABLE - MOLECULAR GASTRONOMY

• Trained junior technicians on best practices, enhancing team productivity and knowledge base.
• Prepared items for roasting, sautéing, frying, and baking.
• Rotated stock to use items before expiration date.