1st Cook - Southern Sun Hotel
(2024-02)
- Quality-checked items for quantity and presentation.
- Consistently ensure excellent food quality standards for outstanding customer satisfaction.
- Cook and presented dished in line with standardise recipes.
- Prepare and present innovating dishes of exceptional quality and uniformity.
- Season various meats and peeled, washed and chopped vegetables.
- Carry out tasks assigned by Chef De Partie.
- Prepare meats, fish and vegetables to support line cooking in fast-paced environment.
- Store foodstuffs and ingredients in established manner.
Assistant Cook - Jewel India Restaurant
(2018-03 - 2024-01)
- Accurately measured dish ingredients to support precise portioning.
- Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Complied with food safety regulations.
- Controlled and minimised food waste.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
1st Cook - Carnival Restaurant
(2016-05 - 2018-02)
- Carried out tasks assigned by Chef De Partie.
- Quality-checked items for quantity and presentation.
- Controlled and minimised food waste.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Supported food service in busy restaurant environment.
- Met high standards of food hygiene and safety.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
