Roshan K C

• Adaptable and proficient in learning new concepts quickly and efficiently.
• Enhanced customer satisfaction by developing and implementing creative menu plans tailored to client preferences.
• Collaborated with chefs and kitchen staff to ensure timely execution of high-quality dishes for each event.
• Conducted thorough research on food trends and dietary requirements to produce diverse and inclusive menus.
• Achieved cost savings through careful ingredient selection and efficient resource management in meal planning.
• Monitored food production to verify quality and consistency.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Assisted with menu development and planning.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Planned and directed high-volume food preparation in fast-paced environment.

• Assisted and monitored food stocks and stock movement.

• Follow the cleaning schedules for the kitchen and clean the section and other

areas as directed.

• To report any maintenance issues to the Head Chef immediately.

• To comply with the conditions of the food hygiene policies.

• To be flexible and willing to help other departments at busy times if required.

• • Running of the kitchen on a day-to-day basis.
• • Ensuring consistency of produce throughout the kitchen
• • Assisting the Head Chef in menu compilation and possessing an in-depth knowledge of the full menu.
• Doing all the food preparation as well as dealing with the order
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.