Jilu Varghese

Currently Working here since 1 Year.

• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales
• Studying each recipe and gathering all necessary ingredients
• Cooking food in a timely manner
• Delegate tasks to kitchen staff
• Inform wait staff about daily specials
• Ensure appealing plate presentation
• Supervise Cooks and assist as needed

Worked as a Manager for a period of 3 Years.

• Train and supervise staff
• Ensure all food safety procedures are strictly adhered to according to sanitary regulations
• Work closely with management to meet revenue objectives
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment
• Audit inventory levels to ensure product availability, and order products as necessary

Worked as a Manager for a period of 1 Year.

• Purchased adequate quantities of food, beverages, equipment and supplies.
• Carefully interviewed, selected, trained and supervised staff.
• Correctly calculated inventory and ordered appropriate supplies.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Actively participated in ongoing customer service programs.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.

Worked as a Assistant Manager for 3 Years from 2012-2015.

• Created employee schedules to align coverage with forecasted demands.
• Assisted in organizing and overseeing assignments to drive operational excellence.
• Developed strategy to increase sales and drive profits.
• Made hiring recommendations to increase company's productivity and profitability with quality workers.
• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.

Worked for 2 Years from 2010-2012

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with other personnel to produce and modify menus and selections.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Worked for 1 Year from 2009 - 2010.

• Maintained well-organized mise en place to keep work consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prepped daily menu items to quickly deliver upon request.
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Cooked memorable dishes that brought new customers into establishment.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated food regularly, removing outdated items for proper disposal.
• Monitored recipe portioning to control food costs.