Sathy KANAGASINGAM

Head Chef and owner of the Restaurant.

• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.