Nikhil R Samal

• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Performed quality control checks on all cooked foods before serving them to customers.
• Checked stock deliveries for safety, quality and quantity.

• Menu planning according to day to day activities.

• job assign to my subordinate staffs(CDP, DC, etc)

• Maintain minimum wastage and proper utilization of left over.

• Analyzed recipes for cost efficiency without sacrificing flavor or presentation.
• Managed multiple tasks simultaneously while meeting tight deadlines.
• Monitored temperatures of prepared food and cold-storage areas.
• Ordered necessary supplies from vendors within budget constraints.
• Resolved customer complaints in a professional manner.
• Planned and prepared meals for large groups of people, using standardized recipes.

• Monitored quality, presentation and quantities of plated food across line.
• Provided guidance and support for Sous Chefs during peak service hours.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Checked quality of food products to meet high standards.
• Supervised food preparation staff to deliver high-quality results.
• Tracked sales figures for each dish served in order to identify popular items.
• Provided effective orientation and training to each new associate and developed ongoing training programs.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.

• Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Monitored costs associated with food production and labor expenses to maintain budgetary goals.
• Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
• Observed food safety and sanitation protocols to reduce germ spread.
• Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
• Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
• Organized catering events with a focus on high-quality presentation of dishes served.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Tasted and modified recipes for [Type] menu at [Type] establishment.
• Managed staff of cooks, dishwashers, and other kitchen personnel.
• Developed strategies to increase efficiency in the kitchen.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Improved performance of team members resulting in high-quality meals produced daily.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Tracked kitchen's inventory and ordered new food and supplies when needed.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Created recipes that kept customers coming back for more.
• Developed and implemented new menu items to meet customer needs.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Managed all kitchen employees, including bussers, dishwashers and waitstaff.