TARUN CHAUDHARY

Continental Cuisine

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Evaluated food products to verify freshness and quality.

Seafood Cuisine

• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• 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.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Evaluated food products to verify freshness and quality.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Italian Cuisine

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Disciplined and dedicated to meeting high-quality standards.

Indian Cuisine

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Interacted with guests to obtain feedback on product quality and service levels.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Analyzed customer feedback to identify areas for improvement.
• Described product to customers and accurately explained details and care of merchandise.
• Sat in on disciplinary hearings to learn about conflict resolution in workplace.
• Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Identified and communicated customer needs to supply chain capacity and quality teams.

• Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
• Supported team in industrial work completion, gaining experience in cross-functional positions and processes.
• Studied functional relationships between diverse operations to assess impact of different decisions and protocols.
• Minimized communication issues between managers and workers by effectively maintaining records.
• Assisted with implementation of new safety instructions and equipment protocols.
• Updated internal data systems to aid senior managers in effective decision-making.