SUBAS GAUTAM

• Executed high-volume orders efficiently during festive seasons and events.
• Streamlined kitchen operations by implementing effective work schedules.
• Prepared meals quickly, resulting in reduced waiting times for customers.
• Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Consistently arrived at work on time and ready to start immediately.
• Used Microsoft Word and other software tools to create documents and clear communications.
• Collaborated with chef to create innovative, seasonal menus for special events.
• Supervised and trained junior chefs to cook assigned dishes.
• Coordinated with other chefs for smooth operation during peak hours.

• Perfect Robata experience and controlling busy time.
• Quick learning capacity.
• Worked as pastry and food pass controller.
• Ordering and Arranging delivery.
• Spearheaded kitchen waste reduction strategy, leading to Kitchen.
• Maintained quality and restaurant standards by supervising food preparation and presentation.
• Worked confidently even when crazy busy and helped all sections If sections needed and for quick service.
• Managed food usage by First-In, First-Out rules, avoiding unnecessary waste.
• Prepared, produced, and packed food in tight timescales.
• Maintained clean and tidy food preparation areas.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Removed expired food from kitchen areas, composting waste, and recycling packaging.
• Oversaw storage and preparation of food items to correct recipe and portioning standards.

• Work as Grill Chef
• All Props were prepared.
• Stock counting and management of Grill.
• Cutting fish for Sticks.
• Making salad.
• Coordinated prep work, streamlined the cooking process.
• Reduced food waste to improve profitability.

• Take delivery and check all details.
• Making NAN, PRATHA, and TANDOOR chicken.
• Prepared ingredients for increased speed of cooking process.

Self-employed as owner.

• Delivered high-quality results within budget and timeframe targets.
• Oversaw daily operations to achieve high productivity levels.
• Increased revenue by upselling and recommending products.
• Successfully delivered on tasks within tight deadlines.

• Provided friendly, courteous service, maximizing positive customer satisfaction ratings.
• Kept guest tables neat and tidy by regularly clearing away dirty dishes, using glasses, and wiping down surfaces.
• Performed bar closing duties, thoroughly cleaning, sanitizing, and replenishing stock.
• Delivered food and drinks from the kitchen to respective tables to meet timely expectations.
• Cleaned, sanitized, and organized food storage racks and bins, maintaining exceptional hygiene standards.

• Management of all the kitchen and bar cashiers and deposit cash to the bank.
• Formulated and submitted summary reports to management.
• Coordinated strategies to protect hotel property, staff, and guests.

• All the management of the kitchen part I handled. Preparing and stock control and Team Management.
• Fried stands all the work perfectly done.
• Front line casher and order have taken by phone.

• Fried stands and Kitchen all the work is perfectly done.

• Performed duties safely and efficiently in line with warehouse rules, promoting best working practices.
• Handled high call volumes with accuracy and efficiency for optimum productivity.
• Logged call details and customer information in secure systems, improving data collection measures.
• Used expert sales and negotiation skills to secure high-value bookings, providing excellent customer care throughout.