Jayanta Das

Taking care of three outlets in Indore such as SHO-SHA bar & TIC-TAC-TOE INDORE & YAWUN CAFÉ 57 staffs. Conduct regularly presentations of new novelties. to stay in line with operational trends &training.Evaluate the performance of the assigned team and initiate promotionsResponsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours Ensure that every product leaving the kitchen is of appropriate portion and well presented according to the recipes and presentation standards Frequently tour through all assigned outlets, Stores ensuring the highest possible hygiene and maintenance standards

Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage are implemented and follow the appropriate hygiene standards

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Modernized work processes to reduce guest wait times and boost daily output.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed close relationships with suppliers to source best ingredients.
• Implemented food cost and waste reduction initiatives to save money.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Utilized culinary techniques to create visually appealing dishes.
• Monitored food production to verify quality and consistency.
• Worked closely with front-of-house staff to facilitate excellent customer service.