THURGASHINI NAIR

• Lead and mentor culinary students, ensuring hands-on training aligns with industry standards.
• Oversee training restaurant operations, implementing best practices to enhance service and efficiency.
• Develop innovative menus while maintaining food safety and hygiene compliance.
• Coordinate with internal departments to streamline academic and operational processes.
• Manage kitchen operations to ensure smooth workflow and efficiency.
• Oversee inventory control and wastage reduction strategies to optimize cost management.
• Ensure equipment and facility conditions are well-maintained for smooth kitchen operations.

• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.

• Managed daily operations, ensuring high standards of service and food quality.
• Supervised staff, provided training, and optimized team productivity.
• Controlled stock levels, managed vendor relations, and maintained cost efficiency.
• Ensured compliance with health and safety regulations.

• Answered questions about store policies and addressed customer concerns.

• Led business operations, including financial planning, sales forecasting, and strategic growth initiatives.
• Developed and executed business plans to increase profitability and market reach.
• Managed cross-functional teams, driving efficiency and maintaining high staff morale.
• Spearheaded new menu creations, ensuring a balance between innovation and cost-effectiveness.
• Monitored key performance metrics and implemented improvements to optimize restaurant operations.

• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Hired, managed, and trained kitchen staff.

• Assisted in managing kitchen operations, ensuring workflow efficiency.
• Supported business strategy implementation through data analysis and inventory control.
• Played a key role in maintaining high food quality standards and customer satisfaction.

• Assisted in food preparation and ensured adherence to company recipes and quality standards.
• Maintained kitchen hygiene and followed best practices in food safety.
• Managed stock and ensured inventory availability to prevent operational disruptions.

• Prepped daily menu items to quickly deliver upon request.
• Maintained well-organized mise en place to keep work consistent.