RANJITH P P

• Prepared Breakfast and lunch.
• Prepared Meals, Specials, Biriyani as per requirement.
• Helped colleagues in making snacks.
• Prepared and cooked various south Indian dishes, often in bulk, ensuring consistency in flavor and quality.

• South indian kerala dishes prepare ingrediention for cocking, including protioning,chopping and storing food able to produse a quality prodact in a timily and efficient manneer for the gust or staff.able to operate kitchin equitment like making ovens stous girlls microaves and firyers.

• Able to organize the assigned work area and efficiently put away orders.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Operate kitchen equipment safely and responsibly.

• Chinese, South Indian Specilist
• Sea Food and South indian cuisine. Having the Knowledge of Food safty, Standerd operation procedesand kitchin operation Skills

Prepared and cokked various dishes especially South Indian cuisines

desin and execute seasinal menus, in corprating locally sorced ingredients.

Manitain kitchin inventary and oder supplies as needed.

• Maintained a high standard of specified work in accordance with the Executive Chef’s instructions.
• Prepared, cooked and served food delightfully, ensuring that the highest possible quality is maintained.
• Assisted in the cleaning and maintenance of the galley areas and associated equipment.