Adarsh Kant Mishra

Commis Chef

Compass Group

Bangalore

01.2024 - Current

Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Seasoned and marinated cuts of meat, poultry and fish.
Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Planned and directed high-volume food preparation in fast-paced environment.
Modified recipes to accommodate dietary restrictions and allergies.
Rotated through all prep stations to learn different techniques.
Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Ordered new ingredients and supplies to meet expected needs.
Implemented food cost and waste reduction initiatives to save money.
Evaluated food products to verify freshness and quality.
Collaborated with staff members to create meals for large banquets.
Participated in team meetings to discuss menu changes, staff scheduling, and other operational matters affecting the kitchen''s performance.
Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Disciplined and dedicated to meeting high-quality standards.