Ajaikumar Sudhakaran

. To be responsible that deliveries from stores or to outlets are properly checked with an emphasis on quality,quantity and food safety.

. Ensure proper hygiene as per Kuwait municipality

. Assist in production and maintaining of per stocks of Meat, vegetables, Dry store, as determined by the chef de cuisine

. Safety training on food handling equipment

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Sanitized all counters properly to prevent food-borne illness.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.

• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
• Monitor food stock and place orders

. Ensuring that all food is of excellent quality and served in a timely manner.

. Receive food ingredients and supplies from the main kitchen.

. Slicing and cooking meats, vegetables using a full range of cooking methods.