Abhijith Srungavarapu

• Full responsibility for daily kitchen operations including prep, service, hygiene, and closing routines
• Led and supervised kitchen team during high‑pressure service hours
• Planned menus with focus on seasonality, quality, and cost efficiency
• Controlled food costs through portion control, structured prep, and waste reduction
• Managed inventory and supplier orders to ensure uninterrupted operations
• Built strong relationships with vendors to secure fresh ingredients at competitive prices
• Ensured full compliance with HACCP and Swedish food safety regulations

Reference: Thomas – 070 798 06 72

• Created and developed recipes aligned with restaurant concept
• Trained and mentored chefs and kitchen assistants
• Planned staff schedules and ensured optimal kitchen coverage
• Oversaw ordering, inventory control, and stock rotation (FIFO)
• Maintained consistent food quality across all shifts
• Managed service flow during peak hours and staff shortages

Reference: Emiliano – 076 292 20 22

• Supervised daily kitchen operations to meet quality and service standards
• Supported Head Chef and management in operational improvements
• Delivered high guest satisfaction through consistent food quality
• Assisted with cash handling accuracy and daily reporting
• Mentored junior staff to improve performance and accountability

Reference: David Chamoun – 076040 42 90

• Responsible for maintaining restaurant concept and food standards
• Supported restaurant managers in operational planning and service improvements
• Implemented onboarding routines that reduced staff training time
• Coordinated staffing schedules to ensure smooth daily operations
• Monitored inventory across multiple restaurant units
• Acted as key communication link between chefs and management
  
  

• Developed strong foundation in traditional Husman cuisine
• Supported Head Chef in daily operations and service execution
• Maintained high hygiene and food safety standards
• Built strong work ethic through long‑term commitment and consistency

• Supported Head Chef in daily kitchen operations during high-season summer service
• Took responsibility for service coordination, prep planning, and quality control
• Led kitchen team during peak hours and ensured smooth workflow
• Managed sections independently while maintaining consistency and presentation standards
• Assisted with ordering, stock control, and daily kitchen routines
• Acted as shift leader in absence of Head Chef

References:
Thomas Norman – 076 584 98 06
Joakim – 072 322 60 70