UDIP WASTI

Prepared and cooked high-quality dishes with consistent presentation.

Collaborated with vendors to source fresh, quality ingredients.

Developed and tested new recipes to attract customers.

Trained kitchen staff and oversaw line processes for consistency.

Ensured cleanliness in kitchen to uphold health and safety standards.

Managed portion control effectively, significantly reducing waste.

Assisted head chef in delivering quality dishes within tight deadlines.

Produced innovative healthy menu offerings that catered to diverse dietary restrictions.

Supervised kitchen staff to uphold high-quality standards and hygiene protocols.

Trained apprentice chefs, enhancing culinary skills and efficiency.

Monitored inventory levels to minimise food waste and improve profitability.

Developed innovative recipes to provide diverse culinary experiences.

Created balanced meal plans that adhered to dietary restrictions.

Trained junior chefs to enhance professional skills and kitchen efficiency.

Maintained strict hygiene and safety standards during food preparation.