Bhoopandra Singh Chauhan

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Trained new team members on kitchen procedures, safety protocols, and company standards.
• Controlled food costs and managed inventory.
• Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
• Monitored food preparation, production, and plating for quality control.
• Promoted a positive work environment by fostering open communication and resolving conflicts promptly.

• 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.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

1. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation.
2. Full awareness of all menu items, their recipes, methods of production, and presentation standards.
3. Follows good preservation standards for the proper handling of all food products at the right
temperature.
4. Operate and maintain all department equipment and reporting of malfunctioning.
5. Ensure effective communication between staff by maintaining a secure and friendly working
environment
6. Personally responsible for hygiene, safety, and correct use of equipment and utensils.
7. Assess quality control and adhere to hotel service standards.

1. Prepare menus in collaboration with colleagues
2. Ensure adequacy of supplies at the cooking stations
3. Prepare ingredients that should be frequently available (vegetables, spices, etc.)
WORK EXPERIENCE
TAKE ADVANTAGE OF MY SKILLS AND EXPERIENCE AND UNDERSTANDING OF
RAJU INDIAN RESTAURANT INDIAN CUISINE
4. Follow the guidance of the executive or sous chef and have input in new ways of presentation or
dishes
5. Put effort into optimizing the cooking process with attention to speed and quality
6. Enforce strict health and hygiene standards
7. Help to maintain a climate of smooth and friendly cooperation.

• Conducted daily inventory audits to maintain accurate records of consumables used during the printing process.
• Reduced downtime by efficiently troubleshooting mechanical issues and coordinating timely repairs.
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost
• Promoted a culture of continuous improvement within the pressroom through active participation in Lean Manufacturing initiatives.
• Ensure constant innovation in bu

1. expected to comply with the conditions of the food hygiene policies.
2. Coordinate and participate with other sections of requirements, cleanliness, wastage and cost
control.
3. Control food stock and food cost in his section/kitchen.
4. Cook food and prepare top-quality menu items in a timely manner.
5. Ensure the quality of the food items.
6. Ensure constant innovation in buffet preparation and presentation.
7. Inform Chef of excess food items for use in daily specials.