pramodranathunga29

 Planned promotional menu additions based on seasonal pricing and availability, minimizing kitchen spending.  Incorporated customer feedback in experimentation and creation of new signature dishes.  Maintained well-organized miser a place, ensuring efficient and consistent kitchen workspaces.  Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.  Hired, managed and trained kitchen staff, maintaining competent service teams.  Meticulously checked delivery contents to verify product quality and quantity.  Developed and delivered exciting, memorable dishes, increasing repeat business.  Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.  Inventoried food, ingredient and supply stock to prepare and plan vendor orders.  Planning popular promotional menu additions based on seasonal pricing and product availability.  Prevented cross- contamination by thoroughly cleaning and sanitizing utensils, pans and surfaces.  Plated food according to restaurant artistic guidelines for attractive presentation.  Acted as head chef when required, maintaining continuity of service and quality.  Developed chefs to run stations efficiently during peak service periods  Creating recipes to maximize profit by deliver on target food costs per dish.  Maintained total control to maximize guest satisfaction and team productivity.  Developed tasting and special events menus celebrating seasonal, local produce.  Trained junior kitchen staff in food preparation and hygiene practices.  Utilized excess stock by developing recipe adaptations and special menu items