Aswin Taufik

• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate a good food or product.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Strict adherence to all HSE policies, procedures & safe food handling practices.
• Contribute with a high level of customer service.

• Prepared items for roasting, sautéing, frying and baking.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Worked closely with head chef to create special menu every week and change menu every 3 months.

• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.