Saroj Singh

•Prepared daily task lists and recipes for timely food production.

•Oversaw quality of meals by checking dishes before they went out.

•Reviewed,updated and complied with supply and ingredient budgets.

•Maintained a clean kitchen environment ensuring 100% compliance with state and federal health regulation.

•Placing order,stock check and complete related paperworks.

•Setting up the rosters and managing staff at kitchen according to situation.

•Collaborate with head chef on menu design.

•Worked in a different section including:

*Grill section

*Bread and Pizza section

*Meze and Salad section

*Fryer and Pan section

*Dessert section.

•Monitoring new workers and managing staff at kitchen.

•Cook various food in accordance with menu plan.

•Adhering to hygenic food handing procedures.

•Stock check and temperature record of every section’s fridges,freezer and cold room.