Pradip Kumar Yadav

• Ensured compliance with health department regulations, maintaining a consistently clean and safe kitchen environment for staff and customers alike.
• Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
• Optimized cost management by negotiating vendor contracts for food supplies, equipment, and services.
• Increased repeat business through exceptional customer service and attention to special dietary needs or requests.
• Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
• Reduced food waste by implementing proper inventory tracking and storage practices.
• Ordered new supplies and food to maintain service levels.

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained accurate inventory levels for all front-of-house supplies, reducing waste and saving costs.
• Supervised restocking of salad bar and buffet for lunch and dinner service.
• Prepared specialty desserts for customers for special occasions.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Continuously improved service skills by attending industry conferences, workshops, and trainings to stay current on best practices.
• Implemented new strategies for upselling appetizers and desserts, leading to increased check averages.

• Enhanced customer satisfaction by providing attentive service and anticipating guests'' needs.
• Maintained clean and organized dining areas for enjoyable guest experience.
• Assisted in menu development, resulting in increased sales and positive feedback from customers.
• Streamlined beverage preparation processes, leading to faster service times and higher customer satisfaction.
• Coordinated with kitchen staff for timely order delivery, providing seamless dining experience for guests from start to finish.
• Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
• Offered product samples, answered questions and helped customers find items.

To make friendly behavior increases sales 10%in restaurant outlets.