Mandeep Kaur.

Chef

Bailey brewing co.

Henely Brook, Western Australia

05.2021 - Current

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.
Developed creative ideas for special events or promotions involving food preparation or presentation.
Kept up to date with current culinary trends, as well as health and safety regulations.
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.
Adjusted seasonings of dishes according to customers' tastes.
Monitored quality, presentation and quantities of plated food across line.
Exercised portion control for items served, eliminating waste.
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Managed kitchen staff team and assigned tasks for various stages of food production.
Selected and developed recipes and planned menus, driving consistent food quality and production.
Trained kitchen workers on culinary techniques.
Collaborated with restaurant management to align kitchen operations with goals of establishment.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
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.
Observed food safety and sanitation protocols to reduce germ spread.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Prepared workstations with ingredients and tools to increase efficiency.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Distributed food to service staff for prompt delivery to customers.