Aizhan Abussagitova

I started working here from the salad station. And then I studied other stations (cold and hot),

At the moment I am working on sushi and rolls stations.

• The 6th course of serving main dishes is associated with caviar and truffles.
  
• I also made caviar butter, truffle butter.
  

• Worked with team members to promote great customer service and pleasant work environment.
• Cold station ( tuna, salmon tartars, shrimp cocktail,shrimp guacamole cups, chicken&mushroom truffle pate, deserts, soups)
  

• Cold station

• Followed established procedures and requirements for safe food handling, storage and service.
• Used standardized recipes and other instructions to prepare food.(kosher)
• Grilled and deep fried various foods from meats to potatoes.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Followed established procedures and requirements for safe food handling, storage and service.
• Worked with food allergies and gluten and lactose intolerance.
• Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
• I mostly cooked homemade Kazakh and Russian food