Keerti Prabhakar

• Adhered to portion controls and presentation specifications.
• Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Trained new team members on proper meat and vegetable preparation techniques.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Organized the storage area to ensure that all necessary items were readily accessible.
• Performed workstation prep prior to shift start.
• Made meals in accordance with company standards and requirements.

• Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
• Conducted periodic evaluations of employee performance in order to recognize strengths as well as address any areas needing improvement.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

. Oversees food service operations,ensuring efficient and safe food preparation and service, while also managing quality standards ,and addressing costumer issues.

• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Improved performance of team members resulting in high-quality meals produced daily.
• Maintained accurate inventory records of all food items received and used in the kitchen.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.