KESHAV RAJ PANDEY

• Openings of various outlets Pan India.
• Menu designing, kitchen setup, kitchen planning, team hiring.
• Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
• Trained employees in various cooking techniques, food safety regulations and corporate policies.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Coordinated employee schedules and developed staff teams to boost productivity.

• 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.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Interacted with guests to obtain feedback on product quality and service levels.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Developed close relationships with suppliers to source best ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Monitored food production to verify quality and consistency.

Short tenure is due to lost job in sudden time period due to Covid-19. Was in Probation Period initially.

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Acted as head chef when required to maintain continuity of service and quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Planned and directed high-volume food preparation in fast-paced environment.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Led daily staff meetings to communicate expectations and review safety procedures.