Akash Divanjan

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• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Adjusted seasonings of dishes according to customers' tastes.
• Monitored quality, presentation and quantities of plated food across line.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Checked quality of food products to meet high standards.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.