Laxman Prasad

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Planning and directing food production in the kitchen

Involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of situations at a moment’s notice.

Effectively discipline underperforming staff members, as well as providing incentives for staff members to go above and beyond the expectation of their particular chef roles.

Planning and execution of all food and beverage aspects of cocktails party preparation of food for buffet and gala dinners.

Prepared a la carte food for fine dining restaurants and ensured freshness and prompt service to meet customers satisfaction , taste and quality.

• Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
• Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
• Assisted in training new staff members, ensuring they were well-versed in kitchen procedures and safety protocols.
• Consistently upheld restaurant reputation for exceptional cuisine by ensuring a strict adherence to established quality benchmarks and promptly addressing any guest feedback.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.