Santosh Shetty

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Collaborated with other personnel to produce and modify menus and selections.
• Developed recipes and menus by applying understanding of market demand and culinary trends,

SAME AS ABOVE

SAME AS ABOVE

Same As Above

• Maintained well-organized mise en place to keep work consistent.
• Prepared items for roasting, sautéing, frying and baking.
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Cleaned kitchen counters, refrigerators and freezers.
• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.
• Assisted with routine stock rotation to keep ingredients fresh.
• Rotated through all prep stations to learn different techniques.
• Seasoned and marinated cuts of meat, poultry and fish.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Rotated with specialty chefs to learn pastry station and sauce preparation.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.

• Learned new materials, processes and programs quickly.
• Attended training courses to build understanding of processes, techniques and industry.
• Increased training efficiency by working closely with supervisor and coworkers, asking questions, and giving honest, detailed feedback.
• Maintained high levels of efficiency during training by taking detailed notes and asking questions.
• Shadowed senior team members to learn all related jobs.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Supported Chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Planned and directed high-volume food preparation in fast-paced environment.