Commis Chef
SOUL Restaurant, The Ashok
- Prepared and cooked food items according to recipes, portioning, and presentation specifications
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured all food was stored properly in accordance with safety regulations
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Placed orders to restock items before supplies ran out.
- 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.
- Maintained well-organized mise en place to keep work consistent.