NORTH INDIAN & TANDORI CHEF

• Optimized food preparation processes, implementing time-saving techniques without compromising quality. • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage. • Checked freezer and refrigerator prior to each shift to verify correct temperatures. • Maintained well-organized mise en place to keep work consistent. • Placed orders to restock items before supplies ran out. • Prepared meals from scratch using authentic, popular recipes to generate repeat business. • Handled and stored food to eliminate illness and prevent cross-contamination. • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes. • Oversaw grill, stove, and oven, and cleaned equipment after every shift. • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders. • Trained kitchen staff to perform various preparation tasks under pressure. • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.