Dilsahibpreet Singh

• Supervise, co-ordinate and schedule the activities of staff who prepare, portion, and serve food.

• Estimate and order ingredients and supplies required for meal preparation.

• Prepare food order summaries according ot requests from customers.

• Establish work schedules and procedures.

• Maintain records of stock, repairs, sales and wastage.

• Train staff ni job duties, and sanitation and safety procedures.

• Supervise and check assembly of regular and special diet trays and delivery of food trolleys.

• Ensure that food and service meet quality control standards.
• May participate in the selection of food service staff and assist in the development of policies, procedures, and budgets.

• Plan, organize, direct, control and evaluate the operations of a restaurant.

• Determine type of services to be offered and implement operational procedures.

• Recruit staff and oversee staff training.

• Set staff work schedules and monitor staff performance

• Control inventory, order inventory from vendors, pay vendors.

• Resolve customer complaints and ensure health and safety regulations are followed.

• Negotiate arrangement with supplies for food and other supplies.

• Negotiate arrangements with clients for large catering orders.

• Enhanced team efficiency by streamlining communication and implementing effective collaboration tools.
• Increased customer satisfaction with prompt and accurate responses to inquiries, addressing concerns, and resolving issues.
• Contributed to a positive work environment by consistently demonstrating professionalism, adaptability, and strong interpersonal skills.