VIJAY SINGH

Outlet : Goose island

• Ordering vegetables, dry food items and general foods
• Inventory and stock keeping.
• Organize Staff schedule and duty roster.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Outlet : Bussola {Italian Restaurant}

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Record keeping in CCP of cooking items, Hot Holding records, Cold Holding records.
• Inventory and stock keeping.
• Line Checking, Portioning, prepare mise en place and backup.
• Receiving delivering items checking food quality, Quantity and temperature.
• Food preparation / Production (Hot Section, Grill/Steak Station Section).
• Labeling Shelf life of Products, Pull and Thaw record keeping, all about CCP.

Outlet : IRD KITCHEN

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Rotated through all prep stations to learn different techniques.

Outlet : Seafood Restaurant

• Seasoned and marinated cuts of meat, seafood.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.