Mavia Abbasi

Dresser at Howdy Centaurus (2025-06 – Present)

Ingredient Portioning: Slicing fresh tomatoes, shredding or layering lettuce, cutting onions, and prepping pickles to exact kitchen specifications.
Topping Layering: Placing cold ingredients (lettuce, tomato, onion, pickles) in the precise order specified by the chef.
Sauce Management: Filling squeeze bottles or metal pans with signature sauces, mayonnaise, ketchup, and mustard.
Restocking Buns: Keeping the bun-toasting station stocked with brioche, potato, or sesame buns.
Temperature Maintenance: Ensuring the cold prep table holds fresh toppings at safe, food-grade temperatures (below 4°C / 40°F) to prevent spoilage.
Precision Sauce Application
Knife Skills & Prep Quality
High-Speed Assembly
Quality Control
Speed & Efficiency
Food Safety

Kitchen Helper at Steak by CFU (2025-01 – 2025-06)

Washing and Peeling: Washing vegetables, lettuce, and fruits; peeling potatoes, carrots, and other produce.
Cutting and Chopping: Performing basic cutting tasks like chopping onions, dicing celery, or shredding lettuce (usually after proper training).
Portioning: Weighing and portioning ingredients like dough, meats, or sauces according to established guidelines.
Simple Preparations: Making simple salads, preparing dressings or sauces from a recipe, buttering bread, etc.
Basic Food Prep
Reliability and Punctuality
Teamwork
Stock Rotation
By taking on essential but time-consuming cleaning and prep tasks, freed up skilled chefs to focus on cooking and creating dishes, effectively increasing the kitchen's overall output.
Successfully supported the kitchen team during peak periods (e.g., holidays, weekends, large catering events), contributing to the smooth service of hundreds of meals without a breakdown in cleanliness or supply.

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