MANJEET SINGH

• Managing kitchen waste control, monitoring waste to revaluate portion,size and recommend actions to head chef.
• 
  
• Maximised customer satisfaction and team performance through command_based structure.
• 
  
• Design new ways to present and enhance dishes.
• 
  
• Ensured strict adherence to health and safety regulations (HACCP ETC)..

• Prepared daily specials using fresh, local ingredients in a fast-paced kitchen.
• Assisted in managing kitchen staff, ensuring efficient workflow and teamwork.
• Maintained high standards of food safety and hygiene throughout food preparation.
• Oversaw inventory management, including ordering and stocking supplies as needed.

• Managed kitchen waste control , monitoring waste to reevaluate portion, sizes and recommend actions to head chef.
• → Assisted in stocktaking , ordering supplies for planned events and service.

• Monitored inventory levels and coordinated with suppliers for timely stock replenishment.
• Assisted in developing new menu items based on seasonal ingredients and trends.
• Collaborated with kitchen staff to ensure efficient meal service during peak hours.

• Assisted in the preparation of customer meals, including, Break fast, Lunch and Dinner
• → Prepped Foods to be roasted, saoteed, Fried and baked
• → Safely operated kitchen equipment, including industrial size mixtures.

• Completed day-to-day duties accurately and efficiently.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.

•Working in Indian and tan-door making all gravies dishes, kabbab and tikkas.

• Planned rotas to maintain high service levels while minimising pay roll costs.