Diptanshu Sawant

• Manage restaurant's finances, budget, payroll, employee hiring, sales record, and staffing issues.
• Inventory management for necessary ingredients, cutlery, and dinnerware.
• Developing food safety practices and preparing for health inspections to ensure all regulations are followed.
• Guest interactions and collecting their valuable feedbacks.
• Restaurant promotional activities for customer acquisition and retention.
• Other miscellaneous activities

• Worked in banquets during my first three months. During the first month I got to know how dinner is operated when I was assigned prep duties. I also got to know how large meals were prepared along with plated meals of banquets.
• I got the opportunity to work with the butcher for banquets when business was slower than usual.
• After working at banquets, I worked as a Garde manger for a month, where I learned how to make cold food platters, burgers, sandwiches, cheese platters, and dressings.
• I then proceeded to the Caribbean eatery Amatista. We used to prepare buffet fare for 300-500 guests, where I used to assist the chefs in preparing meals there.
• Got to work with various other cuisines too.
• I was running saute station, and salad and pizza stations there where we completed around 300-400 covers.
• I also got to work in Strong Water Tarven in last three months.
• I worked in prep shifts in morning for intial two weeks and then as a line cook, serving 400-600 covers per day.
• I was awarded Best Member of the Month there.
• Got great exposure of working with many seasoned professionals

• Worked on creating Indian gravies here. I did this for three weeks before they put me on the line, where I learned how to cook Indian food, such as butter chicken, shahi paneer, and dal tadka.
• I learnt how to make tandoor because it seemed a little tricky.
• There, I learned how to make various Indian breads, such as stuffed naan, laccha paratha, and missi roti, as well as a variety of tandoor-made appetizers, such as chicken tikka and pahadi chicken.
• It was a busy restaurant, so working 400-500 covers for lunch and dinner.
• Got to learn in depth about Indian cuisine and functioning of a restaurant.

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