Parveen Kaur Maan

• 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗘𝗳𝗳𝗶𝗰𝗶𝗲𝗻𝗰𝘆: Improved service speed by reducing prep time by 20%, optimizing workflows to handle high volumes.
• 𝗧𝗲𝗮𝗺 𝗟𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 & 𝗧𝗿𝗮𝗶𝗻𝗶𝗻𝗴: Trained new staff and improved team productivity by 15% through knowledge sharing and structured onboarding.
• 𝗤𝘂𝗮𝗹𝗶𝘁𝘆 & 𝗖𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲: Maintained 100% food safety compliance and top inspection ratings, demonstrating attention to standards and risk mitigation.
• 𝗣𝗿𝗼𝗰𝗲𝘀𝘀 𝗜𝗺𝗽𝗿𝗼𝘃𝗲𝗺𝗲𝗻𝘁: Implemented changes that increased customer satisfaction and repeat business by 15%.

• 𝗘𝗻𝘀𝘂𝗿𝗲𝗱 𝗰𝗼𝗻𝘀𝗶𝘀𝘁𝗲𝗻𝘁 𝗼𝘂𝘁𝗽𝘂𝘁 𝗶𝗻 𝗮 𝗳𝗮𝘀𝘁-𝗽𝗮𝗰𝗲𝗱 𝗲𝗻𝘃𝗶𝗿𝗼𝗻𝗺𝗲𝗻𝘁 – Maintained speed and accuracy during peak hours, reflecting time-sensitive execution similar to real-time system support.
• 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗲𝗱 𝘁𝗼 𝗼𝗽𝘁𝗶𝗺𝗶𝘇𝗲 𝘄𝗼𝗿𝗸𝗳𝗹𝗼𝘄 𝗮𝗻𝗱 𝗱𝗲𝗹𝗶𝘃𝗲𝗿 𝗿𝗲𝗹𝗶𝗮𝗯𝗹𝗲 𝗿𝗲𝘀𝘂𝗹𝘁𝘀 – Supported cross-functional teamwork, a key element in Agile software development.
• 𝗔𝗱𝗵𝗲𝗿𝗲𝗱 𝘁𝗼 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲𝗱 𝗽𝗿𝗲𝗽 𝘀𝘆𝘀𝘁𝗲𝗺𝘀 – Followed precise processes to maintain accuracy and consistency, similar to QA or process-based tech roles.
• 𝗔𝘀𝘀𝗶𝘀𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗶𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 𝘁𝗿𝗮𝗰𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝘄𝗮𝘀𝘁𝗲 𝗿𝗲𝗱𝘂𝗰𝘁𝗶𝗼𝗻 – Gained experience in resource management and operational efficiency.
• 𝗠𝗮𝗶𝗻𝘁𝗮𝗶𝗻𝗲𝗱 𝗵𝗶𝗴𝗵 𝗵𝘆𝗴𝗶𝗲𝗻𝗲 𝗮𝗻𝗱 𝗰𝗼𝗺𝗽𝗹𝗶𝗮𝗻𝗰𝗲 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱𝘀 – Showed attention to detail and commitment to standards, transferable to tech compliance and quality roles.

• 𝗧𝗲𝗮𝗺 𝗟𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽: Supervised and trained 10+ staff, boosting productivity and overall efficiency by 20%.
• 𝗣𝗿𝗼𝗰𝗲𝘀𝘀 𝗜𝗺𝗽𝗿𝗼𝘃𝗲𝗺𝗲𝗻𝘁: Reduced prep time and food waste by 10% through workflow improvements and resource planning.
• 𝗖𝗿𝗼𝘀𝘀-𝗙𝘂𝗻𝗰𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝗼𝗼𝗿𝗱𝗶𝗻𝗮𝘁𝗶𝗼𝗻: Ensured smooth service by collaborating with front-of-house teams to align kitchen output with customer demand.
• 𝗢𝗻𝗯𝗼𝗮𝗿𝗱𝗶𝗻𝗴 & 𝗧𝗿𝗮𝗶𝗻𝗶𝗻𝗴: Led structured onboarding for new hires, improving retention and maintaining high standards.
• 𝗣𝗿𝗼𝗯𝗹𝗲𝗺-𝗦𝗼𝗹𝘃𝗶𝗻𝗴: Resolved staffing and equipment issues quickly, minimizing service disruption.

• 𝗣𝗿𝗼𝗰𝗲𝘀𝘀 𝗢𝗽𝘁𝗶𝗺𝗶𝘇𝗮𝘁𝗶𝗼𝗻: Reduced prep time by 15% while ensuring consistently high-quality dishes in a fast-paced environment.
• 𝗧𝗲𝗮𝗺 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻: Coordinated with kitchen staff to streamline operations, boosting communication and service speed.
• 𝗤𝗨𝗔𝗟𝗜𝗧𝗬 𝗖𝗢𝗡𝗧𝗥𝗢𝗟: Maintained presentation and food quality, ensuring 95%+ customer satisfaction.
• 𝗧𝗿𝗼𝘂𝗯𝗹𝗲𝘀𝗵𝗼𝗼𝘁𝗶𝗻𝗴 & 𝗣𝗿𝗼𝗯𝗹𝗲𝗺 𝗦𝗼𝗹𝘃𝗶𝗻𝗴: Addressed cooking challenges promptly, minimizing delays and ensuring consistent service during busy hours.
• 𝗜𝗻𝘃𝗲𝗻𝘁𝗼𝗿𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲: Managed kitchen inventory, optimizing stock levels and minimizing food waste.

• 𝗖𝗮𝘀𝗵 𝗛𝗮𝗻𝗱𝗹𝗶𝗻𝗴 & 𝗧𝗿𝗮𝗻𝘀𝗮𝗰𝘁𝗶𝗼𝗻 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁: Accurately processed payments and balanced cash register, ensuring financial accuracy and reducing discrepancies.
• 𝗖𝘂𝘀𝘁𝗼𝗺𝗲𝗿 𝗦𝗲𝗿𝘃𝗶𝗰𝗲: Provided high-quality customer service by assisting with orders, addressing inquiries, and ensuring a positive experience.
• 𝗢𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗦𝘂𝗽𝗽𝗼𝗿𝘁: Managed kitchen and cashier duties simultaneously, improving operational efficiency during peak hours.
• 𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗤𝗨𝗔𝗟𝗜𝗧𝗬 𝗖𝗢𝗡𝗧𝗥𝗢𝗟: Ensured food preparation met company standards for consistency, safety, and customer satisfaction.
• 𝗧𝗲𝗮𝗺 𝗖𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻: Worked effectively with both front-of-house and kitchen teams to maintain smooth operations.