INTHIZAAM MOULANA

• Prepares and services all food items according to recipes and standards.
• Prepares German breads, French breads, Bread rolls, Pastries and Muffins.
• Ensures consistency in taste and presentation of all food items.
• Maintains daily mise-en-place and prepares certain food items for following days duties.
• Has ability and flexibility to work in all areas of the kitchen.
• Has ability and flexibility to be scheduled for opening and closing shifts.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
• Monitors related equipment, reporting any problems or inconsistencies to Head Baker.
• Assumes responsibilities of Head Baker in their absence.
• Performs other related duties as required.
• Mentored new team members, fostering a supportive learning environment for skill development.
• Assisted in financial management tasks such as budgeting, cost analysis, and pricing adjustments for improved profitability.
• Assisted head baker with inventory management, reducing ingredient spoilage and minimizing costs.
• Developed seasonal menu items to attract customers and boost sales.
• Maintained a clean and organized work environment, ensuring compliance with health and safety regulations.
• Trained junior bakers in advanced baking techniques, improving overall team performance.
• Managed all baking operations professionally and handled all problems confidently.
• Answered customer questions about products and services, helped locate merchandise, and promoted key items.

• Supervised duties of staff were completed on time and in compliance with instructions given by Head Chef.
• Provided assistance in receiving ordered inventory items as needed.
• Prepared ingredients with right weigh, measure and mix.
• Supervised cooking procedures at every step to ensure quality is maintained.
• Inspected food preparations for quality and quantity.
• Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

• Suggested supervisor on cost effective food items in inventory
• Ensured dirt-free, sanitized and completely organized cooking area.
• Ensured all kitchen dishes reaching service tables comply with approved presentation standards.
• Avoided unwanted food waste by ensure apt check on control procedures.

Maintaining high standards of hygiene.

• Preparing th ingredients for a more senior chef.
• Measuring dish ingredients and portion sizes accurately.
• Dealing with deliveries and stock rotation.