Suk Man Carman Ng

SAIT

Calgary, CA

09.2022 - Current

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Prepared food items such as meats, poultry, and fish for frying purposes.
Grilled meats and seafood to customer specifications.
Checked food temperature regularly to verify proper cooking and safety.
Produced adequate amounts of mise en place to make meal preparation easier.
Plated and presented all dishes to match established restaurant standards.
Followed health, safety and sanitation guidelines while preparing and serving food.
Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
Verified proper portion sizes to consistently attain high food quality standards.
Maintained smooth and timely operations in preparation and delivery of meals.
Kept kitchen clean and organized by performing daily maintenance tasks.
Monitored food quality and presentation to maintain high standards.

Summary