ANSHU TEJPAL

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• Created recipes that kept customers coming back for more.
• Determined portion sizes for all dishes served in the restaurant.
• Oversaw kitchen operations and ensured adherence to culinary standards.
• Managed inventory, including ordering and receiving supplies.
• Trained and supervised kitchen staff in food preparation techniques.
• Maintained cleanliness and organization of the kitchen workspace.
• Developed recipes that aligned with restaurant's culinary vision.
• Tracked kitchen's inventory and ordered new food and supplies when needed.

• Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
• Trained kitchen workers on culinary techniques.
• Conducted regular staff meetings to discuss menu changes, special events, promotions.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.

• Assisted in menu planning and development for seasonal offerings.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Developed daily specials utilizing seasonal ingredients.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Observed food safety and sanitation protocols to reduce germ spread.

• Assisted chefs in preparing ingredients for daily menu items.
• Maintained cleanliness and organization of kitchen workstations and utensils.
• Supported food plating and presentation for customer orders.
• Collaborated with team members to ensure timely meal service.