SUSHIL DAWARE

• Accomplished multiple tasks within established timeframes.
• Onboarded new employees with training and new hire documentation.
• Cross-trained existing employees to maximize team agility and performance.
• Maximized performance by monitoring daily activities and mentoring team members.
• Evaluated employees' strengths and assigned tasks based upon experience and training.
• Developed and maintained relationships with customers and suppliers through account development.
• Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
• Conducted monthly inventories of raw materials and components on work floor.
• Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
• Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
• Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Checked and tested foods to verify quality and temperature.
• Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.

Multi Cuisine Restaurant with more then 500 covers, serve Mainly Indian Cuisine also World cuisine.

• Managed 60 culinary personnel in service to 500-customer base.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.