KIRANJOT KAUR

SOUS CHEF

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Collaborated with Head Chef on menu design and innovative recipes.

Kitchen hand

• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Plated and presented food following chef requirements.

• Kitchen hand