Sarthak Arora

• Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
• Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
• Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
• Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
• Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
• Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
• Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques, worked as a departmental buddy.
• Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
• Assisted sous chef with weekly schedule drafts for 34 kitchen staff.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Assisting the team during operations as needed to ensure timely production of high-quality output.
• Handling the section alone whenever it becomes imperative.

• Established open and professional relationships with team members which facilitated communication, quickly resolving issues, guests concerns or complaints and conflicts.
• Assisted established management staff with operational oversight, business development, and process improvement strategies.
• Acted with integrity, honesty and knowledge to promote culture of company.
• Analyzed and evaluated business data to identify opportunities for improvement.
• Welcomed guests to facility, addressed complaints and found solutions to problems.
• Managed store issues and vegetable indents as per the kitchen's operational requirement.
• Developed employee management and quick decision making skills under guidance of Operations Manager and other departmental leaders through hands-on work and shadowing.
• Assisted in managing daily reports containing the data of wastage, consumption, indent value and present stock in the inventory.
• Assisted in duty roster management.
• Prepared special dishes for guest delight and maintenance of stellar business reputation.
• Prepped daily menu items to quickly deliver upon request.
• Assisted in planning menus and services for restaurant and off-site events.
• Monitored recipe portioning to control food costs.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Assisting in the floor level work across various departments.