AMUL MUDAVATH

• Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment
• Managed multiple tasks simultaneously without compromising product quality or service times
• Adapted well under pressure in high volume environments while maintaining focus on quality execution
• Memorized restaurant recipes to accurately and quickly prepare dishes
• Opened or closed kitchen as dictated by department scheduling
• Utilized grills, fryers and ovens to heat food to appropriate serving temperatures
• Trained newly hired line workers regarding store recipes and policies.

• I worked hear as a Commis 3 chef.
• Job responsibilities :-
• Mise en place
• Working under senior chef
• Operating live counters

Responsibilities:-

• Mise-en-place and preparation for Ala-carte items
• Assisting the chef in food preparation
• Cut, sliced and ground meat, poultry and seafood to prepare for cooking.