INDIAN HOT KITCHEN COOK (Curry)

• Promoted excellence in food quality and presentation for kitchen staff. • Improved overall dish presentation by focusing on attention to detail and incorporating visually appealing garnishes. • Collaborated with fellow chefs to design a diverse and appealing menu, featuring traditional South Indian cuisine. • Increased kitchen efficiency by streamlining cooking processes and ensuring timely food preparation. • Adapted traditional recipes to suit various dietary preferences, including vegetarian, vegan, and gluten-free options. • Developed new signature dishes for the restaurant, increasing menu variety and attracting more customers. • Actively participated in planning menus for restaurant and for event catering. • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing. • Monitored food quality and presentation to maintain high standards. • Followed health, safety and sanitation guidelines while preparing and serving food. • Prepared and cooked meals according to recipes and customer specifications. • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen. • Assisted in developing new menu items to reflect restaurant's style and standards. • Developed innovative, creative menu items and recipes.