SATHEESH KUMAR

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.

• To ensure all preparation of the designated section is complete and ready for each service

• Ensure good stock and waste control is practiced

• Be responsible for the quality control of stock and prepared foods

• Execute cooking to the expected high standard quickly and efficiently

• Ensure the cleanliness and organization of designated section

• Support head (Sous) chef in the delivering required standard of food

• Appropriately delegate jobs to junior chefs and apprentices and support them in their development

• Maintain a positive and proactive attitude at all times and seek to improve and advance your skill set and performance

• Comply with all health and safety regulations , the staff Code of Conduct and company policies

• Perform other duties aa assigned by the head chef and management

• Seek to ensure that all hotel guests and non-residents enjoy the best experience possible

• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying and baking.
• Mentored kitchen staff to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.
• Maintained well-organized mise en place to keep work consistent.

• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Monitored food and labor costs to verify budget targets were met.

• Preparing top-quality menu in timely manner
• Involve in internal hygiene and culinary training in weekly basis.
• Maintaining good hygiene practice in kitchen as well as in person.
• Quality check while receiving stores, monitoring cooking temperature and chillers.
• Train junior chefs.

• Ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef .
• Prepped daily menu items to quickly deliver upon request.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.

• Learning food preparation techniques.
• Following chef instructions.
• Storing food supplies.
• Maintain kitchen clean and organized, portioning food items, and adhering to food hygiene standards.

• Assist chefs for preparing mis-in-place, maintain cleanliness of

work area and utensils.

• Collecting perishables and non-perishables from main stores and arrange kitchen stores and walk in chiller.