Nakagimu Zaharah

Accurately measured meal ingredients for the Chef de Partie.

Prepared meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.

Prepared basic salads and sauces as directed by the Chef de Partie.

Received deliveries and verified that all ordered items have been delivered and are of good quality.

Taken inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.

Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.

Performed basic cleaning duties and ensuring that workstations are properly sanitized.

Plating and presenting meal items as per the Chef de Partie's instructions.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.