Indian chaatMaker - LuluHyperMarket - Bahrain
(2017-11)
- Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
- Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
- Assisting the Cook with the preparation of meal ingredients, which includes washing, cleaning, peeling, cutting, and chopping fruit, vegetables, poultry, and meat.
- Sweeping and mopping the kitchen floors as well as wiping down kitchen walls.
- Assisting with the unloading of delivered food supplies.
- Organizing and correctly storing food supplies.
- Promptly transferring meal ingredients from storage areas to the kitchen as per the Cook's instructions.
- Stirring and heating soups and sauces as well as preparing hot beverages.
- Rotated stock in temperature-controlled storage areas for safe food service.
- Maintained utensils, knives and kitchen equipment.
- Assisted chefs and kitchen staff with sous vide, frying and steaming.
- Plated finishing elements such as salads, garnishes and sauces prior to service.
- Prepared food to meet company and brand standards.
- Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Performed kitchen porter duties, including unloading and checking deliveries.
- Facilitated special dish requests and dietary requirements, exceeding customer expectations.
- Performed stringent cleaning and disinfecting processes.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Indian chaatMaker - Desi Spice Restaurant & Caffe - Bahrain
(2016-01 - 2016-12)
- Rotated stock in temperature-controlled storage areas for safe food service.
- Maintained utensils, knives and kitchen equipment.
- Assisted chefs and kitchen staff with sous vide, frying and steaming.
- Plated finishing elements such as salads, garnishes and sauces prior to service.
- Prepared food to meet company and brand standards.
- Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Performed kitchen porter duties, including unloading and checking deliveries.
- Facilitated special dish requests and dietary requirements, exceeding customer expectations.
- Performed stringent cleaning and disinfecting processes.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Indian chaatMaker - Ridhi Sidhi Sweets - India
(2013 - 2015)
- Employed compressed air to blast cooled and shaped sweets out of moulds.
- Sorted and inspected finished and partly finished products to determine readiness.
- Verified batch consistency using measuring equipment and removed damaged products.
- Prepared fresh ingredients, storing and using in line with health and hygiene regulations.
- Used moulds to create confection shapes and textures.
- Mixed ingredients using hands or machines to obtain desired consistency.
- Designed and made showpieces for different seasons and events.
- Helped develop recipes and menu changes to best meet customer demand.
- Loaded and unloaded mixtures into and from ovens for baking purposes.
- Crafted new and exciting baked goods to fulfil customer requests.
Indian chaatMaker - Shree Krishna Sweet Nasik - India
(2010 - 2013)
- Monitored ingredient stock levels, updated inventories and reordered items to replenish out-of-stock items.
- Applied icing and glazes to confections to achieve desired tastes and looks.
- Maintained clean kitchen environment for food and hygiene safety and compliance.
- Received and processed customer orders for confectionery products.
- Discovered and tested new ingredients, creating new confectionery concoctions.
- Ascertained productivity targets and worked tirelessly to meet confectionery demand.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Used kitchen equipment as instructed and to safety protocols.
- Utilized storage effectively to keep kitchen equipment and supplies safely and clearly organised.
