 Prepared all food items on menu in 20-seat Continental restaurant withBreakfast, Lunch and dinner services Prepare simple components of each dishes on menu by choppingvegetables, cutting meat and prepare meals Greeted visitors and determined to whom and when could speak withspecific individuals Manage to buy all grocery, Vegetables and fruits by myself to ensure thecut supply costs without affecting quality. Grill, steam and boil meats, vegetables, fish, poultry and other foods. Assisted customers in placing special orders for large-scale events such asweddings and birthday parties. Trained and coached new and existing employees to boost staffproductivity

 Work in Gravy and Burner stations within 50-seat Indian restaurant, withexpertise in cooking Indian food and poultry Developed process that accurately tracked food costs more efficiently,resulting in savings of Rs 5000 per month in food waste Prepare and cook complete meals or individual dishes and foods Deals with problems such as Shortage of food items, mistakes andproblems in food production Sets up and stocks food items and other necessary supplies Seasoned and cooked food according to recipes and personal judgmentand experience Maintained sanitation, health, and safety standards in work areas Cleaned food preparation areas, cooking surfaces, and utensils Verified that prepared food meets requirements for quality and quantity. Set up and prepared cooking supplies and workstations during openingand closing to maximize productivity. Prepared multiple orders simultaneously during peak periods with highaccuracy rate, maximizing customer satisfaction and repeat business. Prepared food items such as meats, poultry and fish for frying purposes.