TASNIM KARIM

Responsibilities

• Currently working at Rod Laver Arena (Centrepiece production kitchen 1, 2, Media Café L2, Davis Cup room, Players Café) of Melbourne & Olympic Parks.
• Successfully completed Australian Open, AO 2024 at Melbourne & Olympic Parks.
• Worked at Margaret Court Arena (Partner Suites, all kitchens including Ralph Lauren, ANZ Marquee, KIA)
• Kitchen Steward role including cleaning and sanitizing, dishwashing, stock management, assisting cooks and chefs, maintaining kitchen organization, following safety procedures, teamwork, cleaning dining areas and closing kitchen.
• Supporting the kitchen team and ensuring the smooth operation of the kitchen

Achievements

• Successfully completed Australian Open, AO 2024 at Melbourne & Olympic Parks from 14 to 28 January 2024.

Responsibilities
• Prepare and cook Gyoza (Japanese dumplings) following the restaurant's recipes and standards.
• Ensure proper ingredient handling, including filling preparation, folding, shaping dumplings, and ingredient freshness.
• Utilize cooking techniques (pan-frying and steaming) for ideal Gyoza texture and flavor.
• Maintain consistency in Gyoza's appearance, taste, and presentation to meet customer expectations.
• Adhere to strict hygiene and safety protocols to ensure food safety and a clean work environment.
• Collaborate with the kitchen team to optimize Gyoza production and restaurant operation efficiency.

Achievements
• Achieved high-quality Gyoza production, resulting in positive customer reviews (4.7 out of 5) and customer satisfaction.
• Prepared 250 Gyoza pieces per hour, working efficiently with the kitchen team for 6 hours a day, 5 days a week, minimizing customer wait times.
• Complied with food safety regulations, contributing to a perfect 95 rating (out of 100) from the food safety inspection authority.

Responsibilities
• Prepared and served safe, hygienic meals for students, considering dietary restrictions and allergies.
• Followed food safety and cleanliness standards in the kitchen.
• Helped manage food inventory, ordered supplies, and minimized food waste.
• Provided friendly service to students, addressing their concerns for a positive dining experience.
• Maintained kitchen equipment and dining areas for cleanliness.
• Collaborated with kitchen staff to plan diverse menus for international students.
• Adhered to the hostel's meal service rules and policies.

Achievements
• Satisfied international students with diverse culinary preferences and dietary needs.
• Improved kitchen efficiency, reducing wait times and food wastage.
• Assisted in managing the food service budget by minimizing waste and controlling costs.