MAHENDRA SINGH KANDARI
DELHI
Summary
Resourceful professional in culinary management, known for high productivity and efficient task completion. Possess specialized skills in staff training, inventory management, and customer service excellence. Excel at communication, leadership, and problem-solving to enhance team performance and ensure top-notch dining experiences. Seasoned Kitchen Supervisor with background in overseeing staff and ensuring high quality food preparation. Proven ability to manage kitchen operations, maintain clean and safe environment, and implement creative menu changes. Strong leadership skills demonstrated through successful team management and training. Contributed to enhancing customer satisfaction by streamlining kitchen processes and implementing strategic improvements. Hardworking restaurant manager with several years overseeing high-traffic establishments. Talented at managing large, diverse teams of culinary and service personnel. Comfortable taking responsibility for everything from back-office operations to dining room performance. Efficient Cashier known for productivity and the ability to complete tasks swiftly. Specialized skills include accurate cash handling, strong customer service, and effective problem-solving. Excel in communication, teamwork, and adaptability, ensuring smooth transactions and positive customer experiences.
Overview
16
16
years of professional experience
1
1
Certification
Work History
KITCHEN SUPERVISOR
HOLIDAY CLUB
NEW DELHI
12.2022 - Current
- Enforced compliance with health with health and safety regulations to protect employees and guests from injury
- Inspected dishes after preparation and plating, verifying chefs produced orders within company standards
- Negotiated with suppliers and brokers for favorable pricing, terms and quality
- Oversaw proper use of kitchen equipment and scheduled preventative maintenance to keep equipment in optimum working order
- Designed kitchen schedules for chefs, pot washers and food runners based on busy restaurant periods and staff availability
- Standardized recipes and procedures maintain price margins and productivity
- Maintained cleanliness and neatness of kitchen and storage areas in line with company and industry standards
- Handled chef performance reviews, communicating feedback through appraisals to help improve kitchen operations
- Carried out ingredient stock counts, ordering low-stock supplies based on demand
- Stayed updated on menu items to accurately answer customer questions
- Helped design and price menu items, creating based on dish cost and market value
- Monitored kitchen operations throughout service, confirming chefs completed orders to high-quality standards
- Visited other restaurants for price comparisons, product and merchandising ideas
- Assisted chefs in preparing seasonal and event menus, developing based on trends, requests and personal creativity
RESTAURANT MANAGER
SPICY TADKA FAMILY RESTAURANT
FARIDABAD
06.2018 - 11.2022
- Assisted chefs in preparing seasonal and event menus, developing based on trends, requests and personal creativity
- Visited other restaurants for price comparisons, product and merchandising ideas
- Monitored kitchen operations throughout service, confirming chefs completed orders to high-quality standards
- Stayed updated on menu items to accurately answer customer questions
- Carried out ingredient stock counts, ordering low-stock supplies based on demand
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Managed accounts payable, accounts receivable and payroll.
- Inspected dining and serving areas for cleanliness and proper setup.
- Trained new employees to perform duties.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Assisted with kitchen preparation during peak times as needed.
KITCHEN PRODUCTIN MANAGER
HOTEL THE RESIDENCY
KASHMIR
06.2017 - 04.2018
- Coached and mentored junior team members, regularly assessing knowledge and skills gaps and implementing corrective action
- Monitored staff performance, continually seeking ways to improve team delivery for optimized financial success
- Supervised and delegated tasks to employees to meet key productivity targets
- Managed calendar to schedule employee shifts, maintaining organized operations and complete staff
- Coordinated smooth onboarding for new staff with related training and documentation
- Achieved management objectives, consistently hitting deadlines and performance targets
RESTAURANT MANAGER
TIFFIN FRESH FOOD PVT.LTD. (LE CHEF BAR & RESTRO)
FARIDABAD
09.2014 - 06.2017
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Ensured compliance with all food safety regulations and sanitation standards.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Updated computer systems with new pricing and daily food specials.
CASHIER
7 DAYS ( QSR ) FOOD COURT SRS GROUP PVT.LTD
FARIDABAD
06.2010 - 08.2014
- Helped customers with specific item requests by answering questions and offering knowledgeable product advice
- Smoothly processed incoming orders, handling over 70 transactions per day with exceptional accuracy
- Worked closely with front-of-house staff to facilitate positive customer experiences
HEAD CASHIER
ALLIES SPICE RESTURANT & BAR
FARIDABAD
02.2011 - 06.2013
- Assessed customer needs through clear communication, anticipating and responding appropriately to queries
- Handled high-volume credit and cash transactions using Point Of Sale (POS) systems efficiently
- Maintained high productivity by efficiently processing cash, credit and debit payments
- Trained new team members in cash register operation, stock procedures and customer service
APPRENTICESHIP
CLUB MAHINDRA
RAMNAGER NANITAL
05.2009 - 05.2010
- Picked up additional tasks to aid team success
- Collaborated with team members to achieve target results
- Developed team communications and information for meetings
- Managed complaints with calm, clear communication and problem-solving
- Prepared orders to deliver excellent presentation and quality standards
- Managed bookings to optimism team availability
Education
F &B SERVICE & FOOD PRODUCTION -
I.H.M. RENAISSANCE COLLEGE
RAMNAGER04-2009
C++ JAVA PROGRAMING -
F-TEC COMPUTER INSTITUTE
FARIDABAD04-2008
GED -
J.I.C.GWEENKHAL
UTTRAKHAND 03-2008
High School Diploma -
J.I.COLLAGE GWEENKHAL
GWEENKHAL, UTTRAKHAND03-2006
Skills
- Dish pricing
- Cost report development
- Health & Safety regulations
- Kitchen schedule coordination
- Staff training
- Staff management
- Operations management
- Ingredient inventory replenishing
- Purchasing decision-making
- Food inspection
- Grill operation
- Kitchen organization
- Excellent communication
- Restaurant operations management
- Point of sale (POS) system operation
- Reservation handling
- Staff scheduling
- Shift management
- Table management
- Food service background
- System monitoring
- Computer operations management
Certification
Web design from F-TEC Computer Education Center certified
Accomplishments
- Implemented new, interactive employee scheduling system to monitor, gauge and project staffing needs.
- Achieved certification through the Chartered Management Institute (CMI).
Languages
- English
- Hindi
Timeline
KITCHEN SUPERVISOR
HOLIDAY CLUB
12.2022 - Current
RESTAURANT MANAGER
SPICY TADKA FAMILY RESTAURANT
06.2018 - 11.2022
KITCHEN PRODUCTIN MANAGER
HOTEL THE RESIDENCY
06.2017 - 04.2018
RESTAURANT MANAGER
TIFFIN FRESH FOOD PVT.LTD. (LE CHEF BAR & RESTRO)
09.2014 - 06.2017
HEAD CASHIER
ALLIES SPICE RESTURANT & BAR
02.2011 - 06.2013
CASHIER
7 DAYS ( QSR ) FOOD COURT SRS GROUP PVT.LTD
06.2010 - 08.2014
APPRENTICESHIP
CLUB MAHINDRA
05.2009 - 05.2010
Web design from F-TEC Computer Education Center certified
F &B SERVICE & FOOD PRODUCTION -
I.H.M. RENAISSANCE COLLEGE
C++ JAVA PROGRAMING -
F-TEC COMPUTER INSTITUTE
GED -
J.I.C.GWEENKHAL
High School Diploma -
J.I.COLLAGE GWEENKHAL
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