Lokesh dhami

• Maintained excellent customer satisfaction by completing all dishes within tight deadlines and to high-quality standards.
• Prepared a wide variety of complex dishes, including starters, mains and desserts, finishing to first-class standards.
• Assisted in stocktaking, ordering supplies for planned events and service.
• Ensured teams followed health and safety guidelines by closely monitoring prep, food handling and other kitchen operations.
• Delegated jobs to junior chefs and apprentices and offered support when necessary.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Offered right training and optimum guidance to junior chefs and trainees.
• Managed kitchen waste control, monitoring waste to reevaluate portion sizes and recommend actions to head chef.
• Assisted head chefs in developing creative menus, developing based on seasons, themes and trends.
• Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
• Maintained all stations in clean and organised fashion.
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Maximised customer satisfaction and team performance through command-based structure.
• Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
• Supported junior chefs with tasks as required, including ingredient preparation, line cooking and plating.
• Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
• Supported head chef with training and mentoring new kitchen team members.

• Assisted guests with making menu choices in an informative and helpful fashion.
• Maintained knowledge of current menu items, garnishes, ingredients and preparation methods.
• Delivered exceptional service by greeting and serving customers in a timely, friendly manner.
• Appropriately suggested additional items to customers to increase restaurant sales.
• Answered questions about menu selections and made recommendations when requested.
• Effectively communicated with kitchen staff regarding customer allergies, dietary needs and other special requests.

Managed closing duties, including restocking items.

• Consistently adhered to quality expectations and standards.
• Delivered exceptional, friendly and fast service.
• Effectively used items in stock to decrease waste and profit loss.
• Keep HACAP record’s update.

• Provided high quality service.
• Supported other areas of the restaurant as necessary, such as setup, cleanup, prep work and equipment maintenance.
• Closed down the kitchen after each shift and precisely followed closing checklist for kitchen stations.
• Diligently cleaned, sanitized and organised food speed racks, food bins, dry storage racks and chemical storage room.
• Stocked deliveries in a timely and safe manner.

• Managed the designing of new menus, making changes, additions and removals based on trends and team input.
• Developed recipes and menus to align culinary trends with consumer demand.
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
• Designed rolling menus to satisfy every guest, from simple and wholesome meals to luxurious and decadent dining experiences.
• Catered to all dietary requirements and food intolerances to accommodate guests' needs.
• Catered for large corporate and special events with 30,000+ guests.