Vanshpreet Singh Virk

I was a roti maker and a role in dishwashing

• ROTI MAKER ROLE I HAD IN THE RESTAURANT
• Measuring and combining ingredients and using mixers, blenders, heat sources, and other equipment to make baked goods, such as cookies, bread, cakes, etc.
• Decorating and displaying finished products.
• Testing ingredients and finished goods to ensure that each item meets food safety and quality controls.
• Greeting customers, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.
• Keeping records relating to deliveries, inventory, and production levels.
• Taking client information and ensuring that deliveries are fulfilled accurately and on time.
• Cleaning and restocking workstations and ensuring that all equipment is sanitized and prepared for the next shift.

ROLE I HAD FOR DISHWASHING

• Oversee incoming dinnerware deliveries, including unboxing supplies, shelving stock and rotating items.
• Load more than 500 glasses, silverware and dishes into the dishwasher each shift, running an average of five loads per shift.
• Effectively scrub and scour pots and pans using specific cleaning products to remove burnt-on food.
• Completed extra cleaning work on garbage cans, racks, dry storage areas and other fixtures to keep kitchen spotless.
• Cleaning and sanitizing
• Chemical use
• Restocking skills
• Dishwasher operation
• Strong communication skills
• Dining area cleanliness
• Safety and compliance
• High-volume dish washing

Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage serviceDetermine type of services to be offered and implement operational proceduresRecruit staff and oversee staff trainingSet staff work schedules and monitor staff performanceControl inventory, monitor revenues and modify procedures and pricesResolve customer complaints and ensure health and safety regulations are followedNegotiate arrangements with suppliers for food and other suppliesNegotiate arrangements with clients for catering or use of facilities for banquets or receptions.

• Extend a warm and cordial reception to arriving guests, offering comprehensive details about the restaurant and its menu offerings
• Efficiently handle reservations, ensuring meticulous documentation and effective communication with relevant stakeholders
• Effectively manage seating arrangements, maintaining an orderly and optimized seating arrangement system
• Provided assistance in maintaining cleanliness and organization in the dining room, lending support where necessary
• Impart training to newly recruited hosts, acquainting them with standard operating procedures and customer service principles.

• Displayed a welcoming and friendly demeanor while receiving and preparing orders for guests
• Exhibited comprehensive knowledge of the menu offerings, effectively communicating accurate descriptions to patrons
• Proficiently operated the Point-of-Sale system/cash register to record orders, calculate bills, collect payments, and provide accurate change
• Conducted regular checks of the sandwich unit area, ensuring continuous restocking to maintain an ample supply throughout the shift
• Demonstrated a strong understanding and adherence to proper food handling, safety, and sanitation protocols during all stages of food preparation, service, and cleaning
• Ensured the cleanliness and upkeep of all areas within the restaurant premises, contributing to a pristine and appealing environment.