Naveen Madawa

· Manage the kitchen team in the executive chef's absence.

· Ensure that kitchen activities operate in a timely manner.

· Monitor and record inventory, and if necessary, order new supplies.

· Recruit and train new kitchen employees to meet restaurant and kitchen standards.

· Create schedules for kitchen employees and evaluate their performance.

· Adhere to and implement sanitation regulations and safety regulations.

• Preparation of all types of sushi
• Oversaw all kitchen and food operations
• Ensured sanitation and hygiene of the kitchen area
• Developed attractive and cost-friendly menus with management and owners
• Remained up to date on food trends and the best seasonal fare
• Managed maintenance of all equipment used to prepare foods.

• Preparation of all types of Sushi and hot kitchen
• Worked as a Teppanyaki Entertainer
• Trained and managed kitchen personnel
• Worked effectively with all workers to promote a happy working environment
• Worked in regards to food safety regulations.

• Preparation of all types of sushi hot food
• Worked as a teppanyaki entertainer
• Worked in regards to food safety and regulations.

• Pre-opening team worked in cold kitchen.