Sunny Chopra

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
• Led kitchen operations, ensuring seamless service during high-volume periods.

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Boosted staff morale and reduced turnover by implementing recognition and rewards system.
• Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
• Evaluated food products to verify freshness and quality.
• Modified recipes to accommodate dietary restrictions and allergies.

• Oversaw business operations, inventory control, and customer service for restaurant.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Coordinated with team members to prepare orders on time.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Implemented food cost and waste reduction initiatives to save money.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Assisting head chef with making menus and work schedules
• Managed up to 20 kitchen staff
• Worked as a line cook and carver during peak hours or as needed
• Maintained the standard and quality of the food
• Responsible for health, hygiene, and sanitization matters.
• Managed catering orders for up to 1500 people

• Running the kitchen operations during the peak hours.

• Layout menus for restaurant and for all types of catering indoor and outdoor.

• Ordering all commodities on need basis in kitchen according to LIFO and FIFO inventory methods.

• Responsible for 12+ staff members in the kitchen and service

• Responsible for smooth operation service

• Maintain, clean, and sanitize kitchen areas regularly • In charge of four sections including hot, fry, grill, and salad section.

• Responsible for recording cooking temperature and maintain documentation as per standards