THEO SIMON PAUL K

• Leadership, Team-building, multitasking, decision making, problem solving
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.

-• Administrating the Kitchen, Menu Curation and Costing, Purchasing Goods for the Kitchen and restaurant

• Oversaw business operations, inventory control, and customer service for the restaurant.
• Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.

• Menu Curation, Administration management Restaurant and Kitchen – Incharge
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Grill, Indian, Chinese and Continental – Incharge

• Italian, Continental and Grill - Incharge

• Menu Planning, Costing and Kitchen Management

• Menu Curation and Special Cakes – Incharge