NIRMALKUMAR SONI

Managed a high volume kitchen of 28 staff members for a restaurants, banquet & outdoor catering with annual sales of $4M.

• Implemented recipe procedure for each new menu change.
• Ensured weekly scheduling was consistent with projected sales.
• Facilitated morning and evening pre-shift meeting to inform staff of daily features, reservations, and reinforce team-building skills.
• Ensured proper equipment operation and maintenance to ensure proper safety & sanitation in kitchen.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Monitored food and labor costs to verify budget targets were met.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Modernized work processes to reduce guest wait times and boost daily output.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Recruited and hired employees to build effective culinary team.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Prepared and served various food items in fast-paced environment.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Monitored food quality and presentation to maintain high standards.