PANKAJ KARMAKAR

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
• Delivered services to customer locations within specific timeframes.
• Received and processed stock into inventory management system.
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
• Collaborated with team members to achieve target results.
• Conducted research, gathered information from multiple sources and presented results.
• Developed and implemented performance improvement strategies and plans to promote continuous improvement.
• Increased customer satisfaction by resolving issues.
• Developed team communications and information for meetings.
• Managed team of employees, overseeing hiring, training and professional growth of employees.
• Maintained excellent attendance record, consistently arriving to work on time.
• Actively listened to customers' requests, confirming full understanding before addressing concerns.
• Used coordination and planning skills to achieve results according to schedule.
• Created plans and communicated deadlines to complete projects on time.
• Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
• Led projects and analyzed data to identify opportunities for improvement.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Monitored company inventory to keep stock levels and databases updated.
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
• Carried out day-to-day duties accurately and efficiently.
• Deployed logistics systems and outsourced transportation to maximize efficiency, cost and benefit.
• Collaborated with internal teams to improve outputs to meet demand and supply requirements, ensuring inventory integrity targets for finished goods.
• Oversaw demand planning, purchasing and logistics.
• Challenged teams to improve performance within distribution network to meet inventory targets.
• Negotiated contracts, policies and deadlines with suppliers and vendors.
• Handled production, manufacturing, purchasing, procurement, warehouse management, logistics management, import and exporting and other supply chain functions to facilitate business operations.
• Supervised 100 staff members tasked with handling materials management, planning, purchasing and customer service duties.
• Managed production levels, identified material shortages and monitored inventory levels to meet order delivery requirements.
• Balanced demand and supply while aligning volume and mix to achieve production objectives.
• Established inventory targets, stock level and risk mitigation targets and managed flexibility strategy to optimize inventory.

.Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Collaborated with staff members to create meals for large banquets.
• Oversaw business operations, inventory control and customer service for restaurant.
• Verified compliance in preparation of menu items and customer special requests.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Modernized work processes to reduce guest wait times and boost daily output.
• Used root cause analysis to conduct assessments and develop improvements.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Interacted with guests to obtain feedback on product quality and service levels.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Increased profits and efficiency % by building optimal inventory control model.

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Oversaw business operations, inventory control and customer service for restaurant.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Verified compliance in preparation of menu items and customer special requests.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Modernized work processes to reduce guest wait times and boost daily output.
• Assisted customers in planning corporate events, social galas and gourmet dinners.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Aligned seasonal promotions with ingredient availability to maximize profits.
• Collaborated with staff members to create meals for large banquets.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Interacted with guests to obtain feedback on product quality and service levels.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Placed orders to restock items before supplies ran out.

• Planned and directed high-volume food preparation in fast-paced environment.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Assisted sous chef with weekly schedule drafts for kitchen staff.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned menus and services for restaurant and off-site events.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Developed unique menu items and plating presentations.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prepped daily menu items to quickly deliver upon request.
• Led team by example in preparing items accurately and according to high-quality standards.
• Successfully completed kitchen product inventory as assigned.
• Oversaw cleanliness of each station in kitchen.
• Ordered new ingredients and supplies to meet expected needs.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Collaborated with staff members to create meals for large banquets.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Prepared items for roasting, sautéing, frying and baking.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Modernized work processes to reduce guest wait times and boost daily output.
• Rotated stock to use items before expiration date.
• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Maintained well-organized mise en place to keep work consistent.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Operated all kitchen equipment safely to prevent injuries.
• Worked closely with head chef to create banquet menu for wedding guests.
• Supervised and enhanced work of person team producing more than plates per day.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Plated meals paying special attention to garnishes and overall presentation.
• Complied with portion and serving sizes as per restaurant standards.
• Collaborated with staff members to create meals for large banquets.

• Indian &Tandoor Commie-I
• JOB RESPONSIBILITY : Kebab Mari nation
• Maintain Hygiene
• Maintain cleanness
• Store Maintain
• Worked flexible hours across night, weekend and holiday shifts.
• Developed and implemented performance improvement strategies and plans to promote continuous improvement.
• Maintained energy and enthusiasm in fast-paced environment.
• Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
• Exceeded goals through effective task prioritization and great work ethic.
• Learned new skills and applied to daily tasks to improve efficiency and productivity.
• Proved successful working within tight deadlines and fast-paced atmosphere.

• Maintained well-organized mise en place to keep work consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Rotated through all prep stations to learn different techniques.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Assisted with routine stock rotation to keep ingredients fresh.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Cleaned kitchen counters, refrigerators and freezers.
• Seasoned and marinated cuts of meat, poultry and fish.
• Rotated food regularly, removing outdated items for proper disposal.

• Maintained well-organized mise en place to keep work consistent.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated food regularly, removing outdated items for proper disposal.

• Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Cleaned and organized kitchen stations to promote team efficiency.
• Followed supervisor instructions to complete tasks on time.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy