junior chef

• Excellent communication and organization skills.
• Able to work in a fast-paced environment.
• Dedicated to food quality and control. 
• Preparing high quality dishes
• Managing other chefs in the process

junior chef

• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales
• Studying each recipe and gathering all necessary ingredients
• Cooking food in a timely manner
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Ensure compliance with all health and safety regulations within the kitchen area

chef

• plan, prepare and organise food for prep list/menu 
• prioritise work depending on time restraints 
• set up and maintain station according to companies standards 
• maintain stock control and rotation methods (fifo)

chef

• Close the restaurant 
• Build Burgers
• Safely and efficiantly operate equipment
• Slice vegetables for use in food service.

chef

• epped, cooked, and assemble Japanese food menu items.
• Maintained labeling ingredients with expiration dates, and regular organizing and keep work area clean.
• Exhibited positive team work and group harmony with others employee.
• Sustained good relationships with the customers by carrying out specific food requests for those with allergies and other health related issues.
• Displayed creativity in producing new and visually appealing food menu items.

chef

• Consistently emphasized food quality and specialised baking techniques.
• Correctly and safely operated all kitchen equipment in accordance with set guidelines.
• Prepared healthy, enjoyable breakfasts and dinners for diners.
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
• Diligently enforced proper sanitation practices to prevent spoilage or contamination of foods. 

chef

• worked the fryers.
• worked on pass
• salad prep
• desserts 

chef

• Raw material preparation.
• Prepared a variety of meals in creative ways 
• Monitoring and surveillance of day to day operations in the kitchen Delivering above standard customer services with a smile 
• Administer food prepared by assistant helpers

chef

• Perform multiple tasks at once.
• Execute recipes precisely.
• Keep stock counts.
• Communication with fellow employees.

chef

• Worked with Trinity residency as Commi-III (Tandoor) from 15.12.2011 to 10.01.2013
• Worked with Moti Mahal Deluxe (Banquet & Restaurant) as Commi-II (Tandoor) from 15.11.2013 to 30.04.2014
• Worked with Sura Vie Restaurant as Commi-II (Tandoor) from 10.05.2014 to 18.11.2014
• Worked with Hotel Park Plaza, Delhi Commi-II (Tandoor) from 20.11.2014 to 17.12.2015
• Worked with Surya Hotel (New Delhi) Commi-I (Tandoor) from 30.12.2015 to till date

chef/ server

• Prepared high quality, great tasting meals.
• Insured proper food storage, cleanliness, safe food practices and adherence to State Health Dept standards.
• Fostered team work, safety, and professionalism.
• Assisted chefs with any task needed.
• Reviewed menus, production orders, and modified dietary needs to provide residents with quality food that suited their individual dietary needs.
• Followed standardized recipes to assure highest quality of food served.
• Served and delivered food throughout entire facility in a timely manner.

chef

• Received and filled customer orders
• Processed customer payments
• Monitored the status of placed orders
• Assisted with food preparation
• Sending out orders on time while being placed in a fast paced environment.

chef

• Meet with new residents to discuss menus and dietary requirements.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for 
• Investigate and resolve complaints regarding food quality & service.
• Keep records required by government agencies regarding sanitation, and food subsidies. 

chef/waitress

• Organising functions, menus, cooking, making drinks
• Waitressing, balancing register
• cleaning permits
• cleaning dished

chef/waiter

•  par stock check
• order stock
• do stock take
• cleaning tools and equipment 

chef

• Plan, direct, and supervise the food preparation and cooking activities  in the establishment.
• good personal hygiene
• mise en place
• responsible

chef

• wash and clean vegetable
• deep fry
• able to make order for the customer requirement
• make order for the customer deity and allergic requirement
• able to handle in busyness of work environment
• clean and prep seafood
•  finished work orders on time

chef

• Mise en place and cooking of food, preparation of sauces
• Kitchen hygiene,Salad making.
• Following all the quality benchmarks in terms of food, beverages and service.
• Assisting Head chefs with food preparation
• Interaction with customer in dining area.
• Maintain hygiene procedure. 

chef

• Worked efficiently in a fast paced environment
• Trained multiple new hires in the chef position
• Prepared full menu items
• Organized and managed inventory of kitchen supplies

chef

• Responsible for looking after mainly Ala cart and helping big function when needed 
• Ensuring all the food served to its standard  
• Keeping workplace cleanliness to the standard 
• Looking after Buffet breakfast when needed  
• Rotating stock  

chef

• Responsible for cooking meals to order and the up keep of the kitchen and its staff.
• Doing daily inventory of food and supply’s in the kitchen.
• Keeping the kitchen in standards following Connecticut Food Handling  and Heath and safety regulations
• very fast paced goal oriented work environment

chef

• Responsible for the delicate preparation and delivery of fries.
• Oversaw the development of fresh buns.
• Assisted in the composition of meals.
• Maintained a professional and hygienic
• Assist with preparing and serving food and beverages. work station.

chef

• Adapt the quantity of ingredients to match the amount of items to be cooked
• Keep workplace area flawless
• Make hygiene a priority 
• Accurately take orders and make orders
• Check for discoloring of food such as mold, browning of raw meat, and black frying oil
• Stock areas with frozen food and other necessities
• Clean  dishes and cooking utensils for use through out the day 

chef

• At this job I supervised sanitation practices to ensure employees follow food safety standards and regulations.
•  Evaluating quality of food was at its best at all times. 
•  Responsible for cooking meals, e.g.: pasta.
•  Thoroughly cleaning up the restaurant. 

chef

• Build meals dependent on current  census data.
• Monitor and record daily kitchen statistics.
• Maintain and record daily sanitation and maintenance data.
• Supervise or coordinate activities of chefs and cooks engaged in food preparation.

chef

• Checking freshness of food and ingredients.
• Supervising and coordinating activities of cooks and other food preparation workers.
• Planning menus and ensuring uniform serving sizes and quality of meals.
• Monitoring sanitation practices and following kitchen safety standards
• Coordinating activities of cook.

chef

• Setup my section (toast, breakfast side garnishes, cold breakfast dishes, deep fryer, kids meals)
• Check for any items which are of poor quality.
• Create a preparation list of anything outstanding to prepare. 
• Menu preparation
• Sanitation of the kitchen

chef / customer service

• Constantly working with hot food and deep fryers.
• Able to identify / resolve safety hazards throughout the work place.
• Keep a clean working environment at all times.
• Working with hot water and sharp items.

chef

• Stocked service stations with items such as ice, napkins, and straws
• Prep and organize back of house with all food required for daily service 
• Resolve customer conflicts in a professional manner 
• Scheduling staff’s  work times  

chef

• Assists all stations and respective lines as necessary
• Dedicated to the delivery of exceptional service and continuous improvement
• Ensures the proper closing down of work stations
• Stocked bar with beer, wine, liquor, and related supplies