Sanjay Singh

Assisted in developing marketing strategies designed to increase restaurant revenue.

Trained kitchen workers on culinary techniques.

Developed and implemented menus for multiple restaurants, catering events, and private parties.

Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Designed innovative dishes that incorporated global flavors into traditional cuisine.

Analyzed customer feedback data to improve existing recipes or create new ones.

Created daily specials based on seasonal ingredients and customer feedback.

Conducted regular staff meetings to discuss menu changes, special events, promotions.

Have worked with and trained under some World Class Chefs including the famous English and Indian, , Leandro Carrega, Tiziano Ranieri, Suman Sharma, Chef Reddy & Pronoy Gome

Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Coordinated with vendors to ensure fresh ingredients were delivered on schedule.

Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.

Maintained updated knowledge of local competition and restaurant industry trends.

Cooked or directly supervised cooking of items requiring skillful presentation.

Developed relationships with vendors to source fresh produce, proteins and specialty items.

Trained and managed line cooks in the execution of all dishes.

Ensured compliance with health regulations regarding storage temperatures, labeling and portion control.

Negotiated contracts with suppliers to ensure competitive pricing on food products.

Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts.

Assessed staffing levels to meet guest service, operational needs and financial objectives.

Provided guidance and direction on recipe development projects for special events.

Organized tasting events featuring new menu items prior to launch date.

Cooked or directly supervised cooking of items requiring skillful presentation.

Trained kitchen associates on fundamentals of good cooking and excellent plate presentations.

Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing.

Assist and support the executive chef in routine and additional tasks

Ensure that customers are served well and effectively

Maintain high food quality and presentation

Supervise the preparation and service of food

Rotate products to avoid spoilage

Handle concerns in the kitchen

Planning and handling the day to day operation

Monitoring and keeping the food cost to the minimum

Consistency monitoring the quality, taste and hygiene aspect of café kitchen

Provided guidance and support to all kitchen staff

Ensured that all food served is arranged properly and met quality standards

Ensured that all kitchen work is completed within the timelines

Gave instructions to cooking workers on fine points of cooking

Maintained hygiene standards of kitchen and equipment

Prepare individual orders when requested

Observed employees engaged in portioning, preparing and garnishing foods

Ensured the defined methods of cooking and garnishing

To monitor stock movement and be responsible for ordering on your section

To ensure minimum kitchen wastage

To ensure knowledge of the product is maintained and communicated to all relevant personnel

To learn and record skills and recipes from other members of the department

To ensure all statutory regulations are adhered to, such as food hygiene policies

To be flexible and willing to help the restaurant kitchen at busy times if required