CHANDIRAN RAJAGOPAL

• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.

• Maintained clean and tidy food preparation areas.
• Prepared, produced and packed food in tight timescales.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Followed recipe specifications strictly to produce high volume of food orders.
• Plated completed meals with meticulous attention to presentation and portion control.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Built and maintained strong working relationship with staff across business.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Reduced customer complaints by enforcing strict quality control procedures.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.

KEY CHEF RESPONSIBLE

cooked seafood starter. Non- vegetarian and vegetarian. Variety of non-vegetarian and vegetarian Curries . ROAST GRILL too, menu item in a timely and efficient manner. Liaised with waitstaff and front-of-hose employees to inform about menu changes and special, prepared all foods to customer satisfaction, Including accounting for special dietary concerns.

• Achieved 5 star rating by delivering exceptional dishes and prompt service.
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
• Negotiated with vendors to source ingredients and supplies at cost-effective terms.
• Considered seasonal product pricing and availability when developing new dishes.
• Created estimates of food and labour costs to set accurate operating budgets.