Vijender Kumar

• Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
• Reduced food waste by developing batch cooking methods and adapting recipes to utilize seasonal ingredients.
• Maintained high standards of cleanliness and sanitation in the kitchen, adhering to local health department regulations.
• Created visually appealing presentations for each dish served, enhancing the overall dining experience.
• Enhanced customer satisfaction by creating authentic and flavorful Indian dishes.
• Implemented effective time management strategies during meal preparation, ensuring timely delivery of dishes during busy services periods.

• Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
• Actively participated in planning menus for restaurant.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Turn or stir foods to ensure even cooking.
• Conducted regular inventory checks, managing ingredient orders to maintain optimal stock levels for daily operations.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Increased profits and efficiency by building optimal inventory control model.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Trained and managed kitchen personnel and supervised all related culinary activity.
• Obtained fresh ingredients from local farms, effectively slashing grocery costs.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Plated meals paying special attention to garnishes and overall presentation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Rotated stock to use items before expiration date.
• Worked closely with head chef.
• Prepared items for roasting, sautéing, frying and baking.

• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
• Disciplined and dedicated to meeting high-quality standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Established and updated staff schedules and assignments to optimize coverage of peak times.
• Prepared duty roaster of kitchen staff.

• Involved in Training and development of junior staff.
• Maintaining Food Quality.
• Check the Quality assurance.
• To ensure all records are maintained properly at all times.
• Conducting cross functional meetings.

• Washed, chopped, vegetables and ingredients.
• Packaged, arranged and labeled ingredient stock, storing at established temperatures.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers

Worked as a Trainee.