Umang pawar
Noida
Summary
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive manager with 12 years of experience in team leadership in Restaurantindustry. Background includes sales, management and customer service in fast-paced settings. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
12
12
years of professional experience
Work History
Restaurant Manager
Nathu's Sweets
Noida
06.2023 - Current
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
- Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Executive Head Chef Cum Kitchen Supervisor
Sam's deli
Dubai, United Arab Emirates
01.2021 - 04.2023
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Collaborated with catering teams to create fresh, delicious meals for large events serving up to..
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Meticulously checked delivery contents to verify product quality and quantity.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Reduced food waste through effective inventory management and menu planning.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
Waffle and tea
Dubai, United Arab Emirates
06.2017 - 01.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Continental chef
L2L cafe
08.2015 - 05.2017
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Incorporated customer feedback in the experimentation and creation of new signature dishes.
- Developed recipes and menus by applying understanding of market demand and culinary trends.
Commis Chef
Bikaner sweets and restaurant
07.2013 - 08.2015
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Controlled and minimised food waste.
Kitchen Staff Member
KFC India
Delhi
04.2012 - 07.2013
- Maintained utensils, knives and kitchen equipment.
- Performed stringent cleaning and disinfecting processes.
- Assisted chefs and kitchen staff with sous vide, frying and steaming.
Education
Certificate of Higher Education - Food industries
Cosmos public school
Delhi India, IndiaSkills
- Vendor relations
- Ingredient selection
- Engaging leadership style
- Cost reduction
- Equipment maintenance
- Menu planning
- Fine-dining expertise
- Grilling
- Employee training and development
- Food preparation
- Signature dish creation
- Kitchen management
- Menu development
- Staff Scheduling
- Food Service Background
- Complaint resolution
- Organization and prioritization
- Passion for customer satisfaction
- Point of Sale (POS) system operation
- Operations Management
- Performance Improvement
- Recruitment
- Kitchen equipment operation and maintenance
- Catering Coordination
- Recipes and menu planning
- Problem-Solving
- Relationship Building
- Cost controls
- Purchasing
- Front of House Management
- Strategic Planning
- Sales Promotion
- Managing Reservations and Large Parties
- Catering Services
- Sales and Marketing
- Menu Pricing and Writing
- Budget Administration
- Liquor Law Compliance
- Fire Safety Regulations
- Contract Negotiation
Languages
English
Advanced (C1)
Hindi
Advanced
C1
Date of birth
24/10/1992
Timeline
Restaurant Manager
Nathu's Sweets
06.2023 - Current
Executive Head Chef Cum Kitchen Supervisor
Sam's deli
01.2021 - 04.2023
Chef
Waffle and tea
06.2017 - 01.2020
Continental chef
L2L cafe
08.2015 - 05.2017
Commis Chef
Bikaner sweets and restaurant
07.2013 - 08.2015
Kitchen Staff Member
KFC India
04.2012 - 07.2013
Certificate of Higher Education - Food industries
Cosmos public school