Varinder Kaur

• Prepared high-quality dishes according to menu specifications and seasonal ingredients.
• Managed kitchen inventory, ensuring freshness and proper storage of ingredients.
• Collaborated with sous chefs to streamline kitchen operations during peak hours.
• Trained junior staff on food preparation techniques and kitchen safety protocols.
• Executed daily mise en place to maintain an organized and efficient workspace.
• Assisted in menu planning, incorporating feedback from team members and customers.
• Maintained cleanliness and organization of workstations in compliance with health standards.
• Monitored cooking times and temperatures to ensure dish quality and consistency.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Managed food usage with proper stock rotation to prevent spoilage.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
• Organized the daily mise en place in order to prepare meals efficiently.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Supervised and trained kitchen staff to ensure quality standards of food production.
• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Responded quickly and efficiently to any customer complaints regarding food quality or service.
• Ensured that all necessary equipment was available and properly functioning before service began.
• Abided by company standards in terms of portion and serving sizes.
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

• Conducted stock take and ingredient preparation to support kitchen operations.
• Worked across pan, larder, and hot sections with a focus on seafood and poultry dishes.

Ensured compliance with food safety standards during all food prep activities.

• Prepared a variety of salads, appetizers, and entrees for customer satisfaction.
• Managed breakfast service while monitoring product quality on the menu.
• Coordinated lunch cooking services to meet peak demand periods.
• Checked ingredient freshness and prepped vegetables, breads, and fruits accordingly.
• Maintained station cleanliness and ensured team adherence to kitchen safety standards.

• Measured and mixed ingredients to prepare dough based on pizza recipe specifications.
• Cooked, baked, and garnished all pizzas and bakery items in an effective manner.
• Examined, stored, and dated foodstuffs and rotated them on a regular basis.
• Prepared and maintained food-production related records, accurately.