SHREE SUMON BOIDYA

Kitchen Steward

Swisshotel Algurai

08.2023 - Current

Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
Reduced food waste by implementing proper storage techniques and inventory management.
Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
Assisted chefs with food preparation, contributing to timely meal service for guests.
Collaborated with team members to ensure smooth kitchen operations during peak hours.
Demonstrated strong attention to detail while organizing and restocking kitchen supplies for efficient use.
Received positive feedback from supervisors for consistently maintaining a clean and organized workspace.
Proactively identified potential hazards and addressed them promptly, minimizing risk of accidents in the kitchen.
Supported banquet services by setting up event spaces and ensuring all necessary equipment was available and clean.
Contributed to an exceptional dining experience for guests by maintaining a clean and inviting environment in the kitchen area.
Performed regular deep-cleaning tasks on appliances, utensils, and work surfaces, prolonging their lifespan.
Played a key role in training new stewards on best practices, leading to increased productivity among the team.
Managed waste disposal efficiently, complying with established environmental policies and regulations.
Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.
Provided support during large events by ensuring sufficient kitchen supplies were available for seamless service execution.
Consistently maintained a sanitary work environment through diligent cleaning practices, reducing cross-contamination risks significantly.
Participated in routine inventories of kitchen equipment to guarantee adequate availability for daily operations.
Liaised with suppliers to secure high-quality ingredients at competitive prices while adhering to budget constraints.
Adhered strictly to relevant health codes and sanitation guidelines which contributed positively towards restaurant reputation.
Contributed to a positive work culture by fostering strong relationships with team members, resulting in improved staff retention rates.
Washed utensils, cookware, dishes and trays.
Cleaned and maintained floors and walls in kitchen and dishwashing area, reducing falls among staff members.
Maintained swift pace of work to meet business demands for cleaning and supplies storage.
Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
Drained, stacked and dried items after washing.
Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.
Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
Stepped into additional roles during busy times to boost coverage of important stations.
Checked recycling cans, removed garbage and put recyclables in correct bin.
Documented kitchen inventory by reviewing stock and counting items.
Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
Addressed and resolved spills in dining areas and provided polite guidance around hazards.
Greeted guests and asked open-ended questions to help determine needs and offer options.

Summary

Overview

Work History

Kitchen Steward

Education

Higher School Certificate -

Skills

Certification

Languages

Timeline

Kitchen Steward

Higher School Certificate -

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