Mun Gounder

• Demonstrated flexibility by stepping into various roles as needed and maintained strong multitasking abilities
• Maintained cleanliness and organization of kitchen workstations and equipment.
• Learned and adhered to safety and sanitation standards in food handling.
• Supported inventory management by tracking ingredient availability and quality.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food items for accurate labeling :proper temperature ,and adherence to food safety standards
• Oversaw daily kitchen operation based on patient census

• Oversaw banquet food preparation, ensuring consistency and quality across menu items.
• Trained and mentored junior kitchen staff on food safety and preparation techniques.
• Streamlined inventory management processes to reduce waste and improve efficiency.
• Collaborated with event coordinators to tailor menu offerings for specific client needs.

. Prepared and cooked meals for dinner

. Help chef in banquet preparation and cooking

. Responsible for kitchen closing procedures

. Prepared and cook meals for dinner daily menu calendar and for

number of residents

. Assisted with event preparation and execution, including buffet -

style service

. Communicated operational needs effectively with chef ,supervisor ,

assigned Lead

. Cleaned and maintained station/prep area according to safety

measures including FIFO

• Assisted in food preparation and cooking techniques under chef supervision.
• Followed recipes accurately to ensure consistent dish presentation and flavor profiles.
• Adapted to various cooking methods while learning from experienced culinary staff.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Monitored food production to verify quality and consistency.