Raminder Kaur Sahi

· To develop and enhance recipes to create high-quality and authentic dishes.

· To plan, design, and update menus based on customer preferences and seasonal availability.

· To manage kitchen inventory, ensuring timely procurement of fresh ingredients.

· To prepare and cook a variety of Indian sweets and snacks while maintaining consistency in taste and presentation.

· To monitor portion sizes, food costs, and minimize wastage to maintain profitability.

· To ensure compliance with Australian food safety standards and hygiene regulations.

· To supervise kitchen staff and provide training in cooking techniques and food safety practices.

· To coordinate with suppliers to maintain a steady supply of high-quality ingredients.

· To oversee food storage, labelling, and proper handling to prevent contamination.

· To inspect and maintain kitchen equipment to ensure proper functionality and cleanliness.

• Identified needs of customers promptly and efficiently.
• Conducted routine maintenance and repairs on mechanical systems and industrial equipment.
• Achieved cost-savings by developing functional solutions to problems.
• Operated equipment and machinery according to safety guidelines.

• Responded promptly to emergency situations according to established protocols.
• Provided emotional support and companionship to elderly clients experiencing loneliness or depression.
• Maintained inventory levels of stock items, supplies and equipment to foster smooth and cost-effective unit operations.
• Assisted nurses with wound care for pressure ulcers, bed sores and surgical site wounds.
• Communicated with patients to determine feelings, need for assistance or social and emotional support.

• To create and refine recipes to deliver authentic and high-quality dishes.
• To design, update, and modify menus based on seasonal ingredients and customer preferences.
• To oversee kitchen inventory and ensure the timely procurement of fresh produce and essential ingredients.
• To prepare and cook a diverse range of Indian sweets and snacks while maintaining consistency in taste, texture, and presentation.
• To regulate portion sizes, control food costs, and implement waste reduction strategies to maximize profitability.
• To ensure adherence to Australian food safety standards and hygiene regulations.
• To supervise kitchen staff, provide training on food preparation techniques, and uphold proper hygiene practices.

• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
• Assisted in creating a beverage list that was tailored to the restaurant's cuisine.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.