PREETPAL SINGH

Working as a tandoor chef cooking many types of naans and chapati, chicken and chaaps, naan dough, bhatoora dough roti dough and able to work in much busy time and under pressure.

Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

• Followed recipes and chef instructions to prepare food correctly.
• Plated and presented food following chef requirements.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Labeled and stored all food items correctly and checked expiration dates routinely.