MOHAMED RUKSHAN

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers .Coordinated effectively with service staff on timing of meal plating and deliver guaranteed

freshness and adequate food temperature . Plated every dish with attractive flair to meet strict restaurant standards and maintain

stellar business reputation

Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows

• Trained kitchen staff to perform various preparation tasks under pressure • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering

• Supported chef de partie in daily mise-en-place, assigned preparation projects and

inventory activities Adhered to food safety regulations and culinary best practices in preparation of

ingredients and meals

• Reduced costs and losses through regular rotation of fresh food items and employment of

waste-

• Utilized knives and peelers to peel, cut and seed fruits and vegetables.
• Organized and created necessary food items, equipment and other consumables lists to keep inventory fully stocked.
• Weighed, measured and mixed ingredients according to recipes with various kitchen utensils and equipment.
• Utilized woks and wok spatulas to create visually appealing, delicious poultry, seafood and beef stir fry.