SUFAL GHOSH

preparing , cooking and presenting high quality dishes within the specialty section . Assisting the Head chef and Sous chef in manu items , recipes and developing dishes . Preparing Meat , Fish and Vegetables.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Produced revolutionary menu offerings to put establishments on local, regional and national map.

Pro-activate in quality control functions by tasting , modifying and replacing foods, making sure all the standard have been followed.

• Operated all kitchen equipment safely to prevent injuries.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Collaborated with staff members to create meals for large banquets.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.

• Distributed food during busy peak periods to drive customer satisfaction.
• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Planned and directed high-volume food preparation in fast-paced environment.

• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Established and updated staff schedules and assignments to optimize coverage of peak times.

• Seasoned and marinated cuts of meat, poultry and fish.
• Planned and directed high-volume food preparation in fast-paced environment.