SAYLEE PADWAL

• Responsibilities
  • Establish the working schedule and organise the work in the kitchen.
  • Maintain order and discipline in the kitchen during working hours.
  • Make sure the hygiene and food safety standards are met upto the standards of
  the restaurant.
  • Make sure that the professional equipment are in good condition.
  • Come up with new dishes which appeals to the clients.
  • Work with the Chef de Cuisine to produce diversified menu.
  • Plan the food design in order to create the perfect match between dish aspect
  and its taste.
• Handled both international and domestic catering operations from point of sale (POS) to procurement and full execution, ensuring seamless coordination and high-quality service delivery.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Assisted with interviewing, hiring and training kitchen personnel.

• Organized daily mise en place to enhance meal preparation efficiency.
• Prepared diverse foods following precise recipes and specifications.
• Conducted regular line checks to maintain proper food temperatures in holding zones.
• Set up kitchen operations to ensure smooth daily workflow.
• Assisted Sous Chef in overall kitchen management and operations.
• Performed daily inventory of meats, fish, vegetables, and dairy products, reporting findings to Sous Chef.
• Executed a la minute orders for restaurant by adhering to standard recipes within specified time limits.
• Maintained cleanliness of work areas, equipment, fridges, and cold rooms through strict adherence to 'clean as you go' procedures.

• Assisted the Chef de Partie in the preparation and presentation of high-quality dishes in assigned kitchen sections.
  
  Ensured consistent standards in food quality, hygiene, and safety in compliance with HACCP regulations.
  
  Managed mise en place efficiently to meet daily service demands and special event requirements.
  
  Supported junior kitchen staff by providing training, guidance, and supervision during service.
  
  Collaborated with team members and senior chefs to develop new recipes and improve dish presentation.
  
  Maintained cleanliness and organization of workstations, storage, and prep areas.
  
  Monitored food stock levels and reported shortages to the Chef de Partie or Sous Chef.
  
  Took initiative in minimizing waste and controlling food costs through efficient prep and portioning.

• Executed mise en place for fryer, grill, and entrée sections to ensure efficient service.

Maintained strict hygiene standards and adhered to HACCP food safety protocols.

• Assisted in marinating, spice blending, and pre-preparing traditional Indian ingredients.

• Prepared diverse authentic curry dishes, maintaining consistency in taste and presentation.
  Developed traditional and contemporary curry recipes to balance flavors and spice levels.
  Managed mise en place for curry section, including sauce preparation and meat marination.

• Prepared workstations with necessary ingredients and tools to enhance operational efficiency.
• Monitored food temperatures and cold-storage areas to ensure compliance with safety standards.
• Executed butchery tasks while handling meats and sauces for culinary preparation.

• Setting up the kitchen and section for the shift.
   Preparing a la carte orders within specified time limit.
   Preparing sufficient mise-en-place for shift and orders.
   Worked in hot and cold section.
   Handling grill section, preparing steaks and meat for a la carte.
   Closing section and kitchen ensuring cleanliness at the end of the shift.