V. SIVAKUMAR

• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Coordinated with catering staff to deliver food services for special events and functions.
• Assisted in development and implementation of new menus to offer variety and options to customers.

Ordering stocks, prepare duty roaster, follow hygiene and standard, supervising pre rush preparation, train all team members • Cost control and sales building, controlling food cost, labor cost , increasing sales .formulating major objectives, goal setting, assessing prior period operating results, analyzing

external environment, performance and evaluation control ,budget preparation

• Assisted in development and implementation of new menus to offer variety and options to customers.
• Coordinated with catering staff to deliver food services for special events and functions.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.

• Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
• Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
• Improved overall customer satisfaction by implementing new service standards and staff training programs.

• Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
• Developed and managed employee schedules, balancing individual requests and requirements with business needs.
• Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
• Helped with planning schedules and delegating assignments to meet coverage and service demands.

• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

o Prepare and cook meals and snacks following pre-set menus in accordance with Health & Safety Regulations to ensure meals are nutritious, appetizing and meet dietary needs.

o Carry out regular checks of kitchen equipment e.g. mixers, fryer, utensils, work surfaces in accordance with specified procedures to ensure all equipment is hygienic and in safe working order and complies with relevant regulations.

o Undertake simple stock control, reporting goods to be ordered to the relevant senior staff to ensure adequate supplies are maintained.

o Undertake the cleaning of the kitchen and surrounding areas and also of equipment to ensure the kitchen is maintained to a high level.

o Ensure the security of the kitchen and storerooms is maintained at all times to provide a safe working environment.

o Supervise kitchen staff, in absence of the Line Manager, in day-to-day operational duties to maintain high standards of hygiene and meal preparation in the kitchen in accordance with good practice.

o Attend training courses as required and assist in the training of other catering staff as directed.

o Attend training courses as required and assist in the training of other catering staff as directed.

Comply with Health & Safety, Fire Regulations and other County policies.

Undertake the cleaning of the kitchen and surrounding areas and also of equipment to ensure the kitchen is maintained to a high level.