BASIL REJIN REGI

• Managed portion control effectively, reducing waste significantly.
• Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
• Incorporated seasonal produce into menus for freshness and variety.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Improved presentation of dishes by incorporating innovative plating techniques.

• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Plated completed meals with meticulous attention to presentation and portion control.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Collaborated with head chef to create innovative, seasonal menus for special events.

* Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

*made food according to standard recipes with requested changes for customer satisfaction.

*plated meals paying special attention to garnish and overall presentation

*maintained well organized mise-en place to keep work consistent.

*inspected culinary departments for proper employee hygiene , employee productivity, sanitation and cleanliness.

*Assisted other chefs with ingredients prepared in support of recipes designed by the head chef.

*compiled with portion and serving sizes as per restaurant standards.

*Plated meals paying special attention to garnishes and overall presentation.

*initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

*implemented successful cross-marketing strategies such as food and wine pairings.

*sanitized all counters properly to prevent food-borne illness.

*Worked for commonwealth games 2022 at Hilton Birmingham metro pole. gained lots of knowledge on different types of cuisine and and the way of preparation of the food items.

*interacted with different culture people from different countries and made a good relationship with them.

*Delivered services to customer locations within specific time frames.

*conducted research , gathered information from multiple sources and presented result.

* Preparing one part of a major meal such as entree, vegetables, salad, and desserts in proper quantities for serving, measures mixes, and garnishes.

*Preparing the mise-en-place for the next day.

*Handled live counter in a full-service restaurant.

*Assisted in serving the guests along with the F&B services team and maintained inventory well organized.