Ritesh Goordoyal

• Complied with food safety, hygiene.
• Cut, trimmed and ground meats such as pork to prepare for packaging and sale.
• Maintained high standards of hygiene and cleanliness, adhering to strict sanitation regulations .

• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Maintained positive relationships with local community.
• Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.
• Sanitized all counters properly to prevent food-borne illness.
• Improved kitchen efficiency with proper mise en place, ensuring all necessary ingredients were prepped before service.

• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Planned and directed high-volume food preparation in fast-paced environment.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Sanitized all counters properly to prevent food-borne illness.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
• Plated every dish with attractive flair.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Utilized culinary techniques to create visually appealing dishes.
• Plan and collaborate with other colleagues.

• Operated all kitchen equipment safely to prevent injuries.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Rotated stock to use items before expiration date.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Collaborated closely with senior chefs for successful execution of daily specials and signature dishes.
• Consistently maintained a positive attitude while working long hours in a fast-paced environment.

• Prepared cooking ingredients for chef.
• Set up food stations by following chef's orders.
• Performed other tasks as assigned by sous chef or chef
• Operated commercial cooking and baking equipment in support of head chef.
• Improved kitchen efficiency with effective time management and prioritization of tasks.
• Maintained food safety and sanitation standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.

.

• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
• Assisted with menu development and planning.

• Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
• Improved dish presentation through attention to detail and creative plating techniques.
• Maintained a clean and organized workstation, ensuring adherence to health and safety standards.
• Assisted chef with various duties including sauce making, baking breads, chopping vegetables and breaking down proteins.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Maintained food safety and sanitation standards.