Sarvjeet Kaur

• Inventoried food, ingredients, and supply stock to prepare and plan vendor orders.
• Paced orders to restock items before supplies ran out.
• Checked freezer and refrigerator before each shift to verify correct temperatures.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Reference: Ashwani Kumar - owner - 0478 050 184

• Checked freezer and refrigerator before each shift to verify correct temperatures.
• Implemented food cost and waste reduction initiatives to save money.
• Modernized work processes to reduce guest wait times and boost daily output.
• Placed orders to restock items before supplies ran out.
• Coordinated with team members to prepare orders on time.

Reference: Priya - Headchef - 0490 101 844

• Trained and mentored new staff members in kitchen safety, sanitation, and cooking techniques.
• Paced orders to restock items before supplies ran out.
• Checked freezer and refrigerator before each shift to verify correct temperatures.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Reference: Ashwani Kumar - owner - 0478 050 184