Devendra Deshmukh

I led food service operations across Maharashtra, Rajasthan, and Uttarakhand for Compass India, overseeing healthcare, education, corporate, industrial segments, as well as mining, their guesthouses, and ancillaries.

Liaising with the human resource departments of various corporations to assess.

Gather the requirements for the daily meals, including breakfast, lunch, evening snacks, and dinner; currently administering the operations of serving over 26,000 meals per day.

Ensuring that all the corporate clients are served properly and in a timely manner, monitoring orders in the kitchen, and, if needed, working with the chefs to provide remedies for any delays in service.

Dealing with the suppliers, and arranging for the delivery of food, beverages, and other supplies.

• Planning or approving menus, and negotiating contract prices for food and beverage items with the companies.

Administering a safe working and customer experience environment by facilitating the safe work behavior of the team.

Ensuring compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety policy; adhering to FSSAI and HSE norms.

Innovating and improvising culinary experiences, services, and business models, keeping in mind the changes in trends and evolving consumer expectations, thereby ensuring complete consumer satisfaction.

Overseeing the operations of the cafeteria, including ordering, inventory, meal planning, food preparation, and service; participating in the preparation and administration of the assigned budget, and monitoring expenditures.

• Planning, prioritizing, and assigning work to food service staff; assuring cleanliness and maintenance of equipment and food service supplies.

• Performing a variety of food service duties as needed to assure timely preparation and service.

• Training the Operations Team on the food handling process, monitoring sales, preparing cost reports, and achieving desirable targets.

Planning and arranging for cleaning and maintenance services of the equipment and facility.

I led food service operations across Maharashtra, Rajasthan, and Uttarakhand for Compass India, overseeing healthcare, education, corporate, industrial segments, as well as mining, their guesthouses, and ancillaries.

Liaising with the human resource departments of various corporations to assess.

Gather the requirements for the daily meals, including breakfast, lunch, evening snacks, and dinner; currently administering the operations of serving over 26,000 meals per day.

Ensuring that all the corporate clients are served properly and in a timely manner, monitoring orders in the kitchen, and, if needed, working with the chefs to provide remedies for any delays in service.

Dealing with the suppliers, and arranging for the delivery of food, beverages, and other supplies.

• Planning or approving menus, and negotiating contract prices for food and beverage items with the companies.

Administering a safe working and customer experience environment by facilitating the safe work behavior of the team.

Ensuring compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety policy; adhering to FSSAI and HSE norms.

Innovating and improvising culinary experiences, services, and business models, keeping in mind the changes in trends and evolving consumer expectations, thereby ensuring complete consumer satisfaction.

Overseeing the operations of the cafeteria, including ordering, inventory, meal planning, food preparation, and service; participating in the preparation and administration of the assigned budget, and monitoring expenditures.

• Planning, prioritizing, and assigning work to food service staff; assuring cleanliness and maintenance of equipment and food service supplies.

• Performing a variety of food service duties as needed to assure timely preparation and service.

• Training the Operations Team on the food handling process, monitoring sales, preparing cost reports, and achieving desirable targets.

Planning and arranging for cleaning and maintenance services of the equipment and facility.

• Ensured compliance with all health, safety, and environmental regulations.
• Led and directed staff to ensure all operational goals were met in a timely manner.

I implemented tailored processes aligned with company standards and client requirements.

Ensuring enhanced profitability, quality, and exceptional customer service.

Executed effective cost control measures to optimize unit expenses, and achieve operational excellence.

Disciplinary action, and building champions, recognition, and motivation efforts.

• Training the team, maintaining high standards at all times, along with compliance to company policies and procedures.

• Controlling P&L by following cash standard/control securities procedures, maintaining inventory, reviewing financial reports, and taking appropriate actions.

• Assisted in the recruitment process by interviewing potential candidates for open positions.
• Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.

• Analyzed financial data to ensure profitability of operations.
• Collaborated with chefs regarding menu items and recipes in order to create unique dining experiences for guests.
• Provided exceptional customer service to guests in a timely and efficient manner.
• Oversaw cash handling procedures ensuring accuracy when processing payments from customers.
• Organized special events such as banquets, weddings.
• Managed payroll activities including calculating employee hours worked and overtime pay.
• Created weekly reports detailing sales figures, labor costs, inventory levels.
• Monitored food quality control procedures to ensure high standards of product.

• Developed strategies for improved operational efficiency and customer satisfaction.
• Inspected dining room area regularly for cleanliness and adherence to safety standards.
• Performed regular maintenance checks on equipment to ensure proper functioning.
• Assisted with kitchen preparation during peak times as needed.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Established policies for cash handling procedures to maximize security measures.
• Resolved conflicts among employees in an effective manner.
• Adhered to all health department regulations regarding food storage and preparation.

• Organized promotional events for restaurants to attract new customers.
• Established relationships with local businesses to promote cross-marketing opportunities.
• Participated in weekly meetings with management team to discuss progress on goals and objectives.
• Created detailed reports on daily sales figures, inventory levels, labor costs.
• Evaluated current trends in the industry to identify opportunities for growth or improvement.
• Maintained accurate records of food orders placed by customers along with billing information.
• Ensured compliance with health codes and safety regulations within the department.
• Developed innovative strategies to increase customer satisfaction and loyalty.

• Worked closely with managers to ensure smooth operations during peak business times.
• Replenished condiments at tables as needed or requested by customers.
• Ensured compliance with health department regulations regarding proper storage temperatures for food items.
• Cleaned equipment such as blenders, juicers, and coffee machines according to company procedures.
• Provided assistance to kitchen staff when needed for tasks such as dishwashing or prepping ingredients for meals.
• Maintained cleanliness of dining areas by wiping down tables and chairs after customers had departed.
• Provided excellent customer service to guests in a timely and professional manner.
• Assisted with food preparation, including washing, cutting, and storing ingredients.
• Processed payments from customers using point of sale systems.