Prepare soups, Chinese, Desi items
 Cleaned and sanitized work areas and ensured that needed utensils are available Rotate frozen items and kept a lookout for expired items or those near expiry Assisted in taking stock of received food items and stored them in their         designated    places Ascertained kitchen cleanliness and sanitization on a constant basis Washed dishes and utensils and ensured that they were stored away properly Filled in for absent staff in the roles of waiters and sous chefs
Cut meats, vegetables, and fruits and made certain that they were properly stored
 

Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats,   and vegetables according to guest specifications and recipes.
Help price and plan menu items with regard to market price, portion size, and company standards.
 Keep detailed records and accounts of food cost, food usage, and food waste; developed a new way of preparing dishes that saves the restaurant seven percent on overall food cost.
Ensured ingredients were fresh before using them in dishes.

Cooked, handled, and stored food and ingredients according to the latest regulations and restaurant standards.
Cleaned utensils, cooking equipment, and dishes while ensuring workstation was as clean as possible throughout shift.
Prepared sandwiches, salads, various breakfast dishes, and soups with speed as well as accuracy.
Worked on several orders at once, often alone, during breakfast and lunch shift.
Washed dishes and cooking equipment and kept work area well-stocked and cleaned.