Diwas Rasaili B K

Merivale

07.2022 - Current

Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Supported catering events with efficient preparation of large-scale meals for weddings, corporate functions, and other special occasions.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Summary