Manager - PIZZAGRAM
(2025-11)
- Supervised daily food production and service operations to ensure efficiency and quality standards
- Managed and trained kitchen and service staff, including scheduling and performance monitoring
- Ensured compliance with food safety, hygiene, and health regulations (HACCP / local standards)
- Monitored inventory levels, ordered supplies, and reduced waste to control costs
- Maintained high standards of food quality, presentation, and customer satisfaction
- Handled customer feedback and resolved complaints professionally
- Implemented standard operating procedures to improve workflow and consistency
- Oversaw opening and closing procedures, cash handling, and basic financial reporting
- Coordinated with suppliers and vendors to ensure timely delivery of ingredients
- Conducted regular inspections of equipment and facilities to ensure cleanliness and safety
Manager - Gajanand Pauva House
(2020-02 - 2025-10)
- Successfully managed a fast-paced Indian vegetarian fast-food outlet with consistent customer growth over 4+ years.
- Supervised daily operations including procurement, food preparation, hygiene, and customer service.
- Maintained cost control by negotiating with suppliers, managing inventory, and minimizing food wastage.
- Built a loyal customer base through personalized service, consistency in taste, and community engagement.
- Handled cash flow, budgeting, and financial records to ensure profitability and business sustainability.
Chef - The Retreat Palm Dubai MGallery by Sofitel
(2019-10 - 2020-10)
- Assisted in daily food preparation, including cleaning, chopping, marinating, and portioning ingredients according to recipes and kitchen standards.
- Supported senior chefs in mise en place for àla carte and buffet service across multiple cuisines including Continental, Mexican, Italian and Indian.
- Maintained food safety, hygiene, and sanitation standards in accordance with HACCP guidelines.
- Conducted waste management practices to minimize food wastage and improve kitchen efficiency.
- Collaborated with kitchen staff to ensure timely and accurate food preparation during peak service hours.
Industrial Training - The Lalit Mumbai
(2018-08 - 2019-01)
Completed structured training across all core departments: Front Office, Housekeeping, Food & Beverage Service, and Food Production, gaining hands-on operational knowledge of 5-star hotel standards.
- Assisted with guest check-ins and check-outs, handled guest queries, and supported reservation and concierge services to ensure smooth guest experiences.
- Participated in room cleaning procedures, linen management, and maintained hygiene standards in guest rooms and public areas as per hotel SOPs.
- Supported restaurant and banquet operations, learned table setup, order taking, service etiquette, and guest interaction for fine dining and in-room dining services.
- Assisted in basic food preparation, mise en place, hygiene maintenance, and learned culinary practices in various kitchens including Indian, Continental, and bakery.
