SK MAFUJ

• Utilized proper cleaning techniques to sanitize counters and utensils, enabling safe preparation of raw produce.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Streamlined kitchen operations for enhanced efficiency.
• Reduced food waste to improve profitability.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Prevented allergen cross-contamination through meticulous food preparation, cooking, and plating.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Monitored line work processes to ensure consistency in quality, quantity, and presentation.
• Minimised kitchen waste through effective recycling, composting, and disposal systems.
• Maintained strict food health, hygiene, and safety standards for ongoing kitchen compliance.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Worked closely with senior chefs for menu planning.
• Followed recipe specifications strictly to produce high volume of food orders.
• Plated completed meals with meticulous attention to presentation and portion control.

Five months.

• Quality-checked items for quantity, and presentation.
• Met high standards of food hygiene and safety.
• Consistently ensured excellent food quality standards for outstanding customer satisfaction.
• Regularly rotated stock and helped to organised incoming deliveries of fresh produce, promoting best inventory management practices.
• Prepared vegetables to support line cooking in a fast-paced environment.
• Periodically cleaned kitchen stations, in line with sanitation regulations.
• Stored foodstuffs and ingredients in an established manner.
• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Directed kitchen workflow to meet high-volume needs in a busy restaurant environment.
• Communicated with patrons to promote friendly rapport, and address grievances.
• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Successfully delivered on tasks within tight deadlines.
• Supported team by demonstrating respect and willingness to help.

Six months.

• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Drafted and implemented new recipes to drive patron satisfaction.
• Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.
• Enforced safe food-handling, preparation and storage protocols to reduce risk of food-borne illnesses.
• Negotiated with vendors to source ingredients and supplies on cost-effective terms.
• Trained and motivated leasing staff during bi-monthly trainings.
• Communicated with servers and FOH staff to maintain efficient workflow and address special requests.
• Sourced local and imported food and ingredients to fulfil menu needs.
• Curated seasonal menus to promote new business, and encourage use of local vendors.
• Oversaw and executed training programmes with web-based seminars, printed manuals and group session modules.

22 weeks.

• Carried out tasks assigned by Chef de Partie.
• Supported food service in a busy restaurant environment.
• Controlled and minimised food waste.
• Maintained immaculately clean and tidy working areas, in line with food hygiene legislation.
• Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
• Followed precise recipe cards and food preparation procedures.
• Contributed to kitchen revenue through effective ingredient cost control, and waste minimisation.
• Accurately measured dish ingredients to support precise portioning.
• Complied with food safety regulations.
• Cooked and presented dishes in line with standardised recipes.
• Developed comprehensive training modules to meet industry standards.