Anuj Ovalekar

• Guided strategic menu and item pricing to maximise sales and revenue.
• Mentored [Number] junior kitchen staff to execute duties in line with or above superior company standards.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Reduced customer complaints by enforcing strict quality control procedures.
• Considered seasonal product pricing and availability when developing new dishes.
• Developed menus for continuous use, events and promotions for different seasons.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.

Kitchen and Restaurant Planning

Menu writing – Training – Menu Implementation

Health and Hygiene Implementation and training

Training manuals and SOP'S

Cost control and Managing Food Cost

Purchasing and managing of Operating Equipment

Keep time and payroll records

• Guided strategic menu and item pricing to maximise sales and revenue.
• Optimised inventory levels by sourcing competitive suppliers for unique ingredients and periodically updating stock levels.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

Menu writing – Training – Menu Implementation

Recruitment and Staff Training

Health and Hygiene Implementation and training

Health and safety audits

Training manuals and SOP'S

Cost control and Managing Food Cost

Purchasing and managing of Operating Equipment

Liaising with maintenance on repairs and conditioning of operating equipment

Menu writing – Training – Menu Implementation

Recruitment and Staff Training

Food and beverage audits and mystery guest reports

Health and Hygiene Implementation and training

Health and safety audits

Training manuals and SOP'S

Cost control and Managing Food Cost

Purchasing and managing of Operating Equipment

Liaising with maintenance on repairs and conditioning of operating equipment

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with co-workers and customers

Menu writing – Training – Menu Implementation

Recruitment and Staff Training

Food and beverage audits and mystery guest reports

Health and Hygiene Implementation and training

Health and safety audits

Training manuals and SOP'S

Cost control and Managing Food Cost

Purchasing and managing of Operating Equipment

Liaising with maintenance on repairs and conditioning of operating equipment

Comply with nutrition and sanitation regulations and safety standards

Keep time and payroll records

Maintain a positive and professional approach with co-workers and customers

Au Jardin Restaurant - 85 covers

In charge of the hot, cold and pastry sections - managing 10 people.

Menu writing – Training – Menu Implementation

Recruitment and Staff Training

Food and beverage audits and mystery guest reports

Health and Hygiene Implementation and training

Health and safety audits

Cost control and Managing Food Cost

Liaising with maintenance on repairs and conditioning of operating equipment

Au Jardin Restaurant - 85 covers

In charge of the Pastry section of the kitchen - Managing 2 people.

Menu planning and development in liaison with the Executive Chef.

Ensure the good development of the Pastry.

Day to day management of pastry kitchens

Monitoring conformity to set standards

Product development

Staff training

Cost control management for the pastry kitchen

Liaising with maintenance on repairs and conditioning of operating equipment