Jaspreet Kaur

• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Doing bulk cooking for curries, sauces and gravies etc.
• Assisted with menu development and planning.
• Monitored food production to verify quality and consistency.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated with team members to prepare orders on time.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed close relationships with suppliers to source best ingredients.
• Modernized work processes to reduce guest wait times and boost daily output.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Disciplined and dedicated to meeting high-quality standards.
• Interacted with guests to obtain feedback on product quality and service levels.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Placed orders to restock items before supplies ran out.
• Modified recipes to accommodate dietary restrictions and allergies.

• Assisted with menu development and planning.
• Prepared and cooked quality meals in high-volume, fast-paced service environments.
• Replenished food and ingredients supplies to meet service demand.
• Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
• Monitored food temperature, discarding items not stored correctly.
• Followed recipes and instructions to achieve quality and presentation standards.
• Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
• Verified food temperatures and quality ahead of service to maintain standards.
• Stocked and rotated food items according to expiration dates.
• Maintained composure and work quality while under stress.
• Followed food safety practices and sanitation guidelines.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Trained new kitchen staff on proper food handling and preparation techniques.
• Monitored food production to verify quality and consistency.
• Maintained high personal grooming standards and uniform presentation.
• Developed close relationships with suppliers to source best ingredients.
• Evaluated food products to verify freshness and quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Implemented food cost and waste reduction initiatives to save money.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Coordinated with team members to prepare orders on time.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Interacted with guests to obtain feedback on product quality and service levels.
• Developed and remained accountable for safety, quality, consistency and adherence to standards
• Developed close relationships with suppliers to source best ingredients

• Making all preparations for day-to-day activities.
• Making Dosas and their stuffing from scratch, different Indian Curries,

Minces raitas, sauces etc.
• Marination’s of different foods
• Doing cutting, chopping, boiling, frying, making Chicken Tikka, Vegetable

Pakoras, Samosas etc.,

• Prepped ingredients using blenders, mixers and slicers to achieve recipe

requirements.

• Prepared food orders to support waitstaff and other team members.
• Portioned meals according to recipe specifications, limiting kitchen waste.
• Plated and garnished dishes for uniform presentation standards.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Labeled and stored food in refrigerator, cooler or freezer to maximize freshness and support food safety.
• Placed orders to restock items before supplies ran out.
• Monitored and documented time and temperature of food and appliances to minimize waste.
• Monitored food quality and temperature for safe consumption.
• Collaborated with advanced skilled and experienced cooks to prepare high-quality meals.
• Rotated stock and conducted inventory of food items and supplies to determine purchase needs.
• Followed recipes closely for consistent taste, quality and presentation.