Swaraj Pradhan

• Manage and train kitchen staff, establish working schedule and
assess staffs performance.
• Assists with evaluation of all kitchen team members according
to established procedures at established time periods.
• Maintain on-going training and development of employees,
conduct employee performance reviews and follow up in a
timely manner.
• Assist in the orientation of new staff as directed.Assist in the
development and implementation of the on the job training
program and implementation of the on the job training
program.
• Maintaining highly skilled scratch cooking techniques in all
aspects of kitchen production including pastry, developing
dessert and dinner menus.
• Keeping up on modern food trends and working completely
hands on to ensure quality, consistency, and profitability.

• Prepare, season, and cook an assortment of dishes, including
salads, fish, soups, meats, desserts, and vegetables according
to guest specifications and recipes.
• Keep detailed records and accounts of food cost, food usage,
and food waste; developed a new way of preparing dishes that
saves the restaurant seven percent on overall food cost.
• Ensure that each Kitchen work area is stocked with specified
tools, supplies and equipment to meet the business demand.
• Ensures a first-in, first-out food rotation system and verifies all
food products are properly dated and organized.

• Wrote a prep list for the prep cooks and assisted with
completion at times.
• Created and executed menus for special events.
• Ordered and received food and supplies weekly for restaurant
operations.
• Checked all temperatures of perishable items and used the
FIFO system to rotate all items.
• Wrote production sheets for line cooks based on ticket sales.
• Prepared all food items in a hygienic and timely manner.
• Knowledge of recipes and presentation specifications as set by
restaurant management.

• Work in all areas of the restaurant under the supervision of the
executive chef.
• Learn new skills quickly and make for an excellent addition to
the kitchen team.
• Assist the chef in brainstorming new menu items and specials
based on locally sourced, in-season ingredients.
• Prepared, cooked, and served food while maintaining high
quality standards for food preparation and presentation.