Rohit Singh Jeena

• supporting the Head Chef and the Group Executive Chef in daily kitchen operations, from ordering, training, rotas for a kitchen team of 10, also supporting other sites with my team of chefs with holiday cover. create dishes and bespoke menus for any functions from small private parties to large weddings to a very high standard using all fresh ingredients.
• Supporting the Head Chef for stock control and hitting KPI’s. Ensuring very high standards of food hygiene and cleanliness.
• Maintain professional restaurant/hotel image including smart appearance and high personal hygiene standards for myself and the team.
• Comply with hygiene legislation, company procedures and government legislation.
• Enforce diligence practices for food handling.
• Oversee daily checks from Logit from food deliveries, fridge/freezer temps, wastage and kitchen equipment maintenance.
• Maintained well-organized mise en place to keep work consistent.
• Ensure, handled and food storage is to company policy to eliminate illness and prevent cross contamination
• Train kitchen team to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Terms of Employment: - Start Date:16 July 2024 - Working Hours:48 Hours per week - Salary: £ 29000 per annum

• Manage daily kitchen operations, create dishes and produce high quality dishes to restaurant specification.
• Responsible for stock control, hygiene and cleanliness legislation Report to Sous.
• Maintain professional restaurant image including smart appearance and high personal hygiene standards for yourself and the team.
• Comply with hygiene legislation, company procedures and government legislation.
• Enforce diligence practices for food handling.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.

• Scheduling a kitchen team of 12
• Monitoring menu planning for the day
• In charge of Managing and training kitchen staff. Suggest menu that make as per the needs.
• Supervise cooks and assist as needed.
• Monitor food stock and place orders.
• Manage relationships with distributors and resolve issues with vendors.
• Cost control check of each and every recipe and ingredients.
• Check freshness of food and discard out of date items.
• Knows and operates and trains teams members on all equipment according to proper procedure.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

• Responsible for handling kitchen
• Work with all the kitchen personnel in a cooperative productive and effective Manner.
• Supervise the quality of food.
• Supervise all the dishes before they arrive at the customers.
• Cooperation and respect between co-workers.
• Checking of all healthy and safety regulations within the Kitchen Areas.
• Receiving feedback and making improvements.
• Work with the Restaurant Services team to ensure a cohesive team strategy.
• Responsible for inputting work requests for required equipment repair or service
• Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

• Responsible for preparing food for service in a premium restaurant.
• Coordinate with other cooks and Chefs to complete dishes.
• Ensure mise en place is ready and up to standard before the start of service.
• Ensure knives are sharp and uniform is clean.
• Take ownership over station, using your knowledge to promote efficiency.
• Daily and weekly cleaning duties, including assisting dishwashers.
• Handling multiple food orders at one time
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Managed time to juggle multiple tasks simultaneously with ease.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

• Responsible for preparing and following the SOP.
• Responsible for preparing food for service in a premium restaurant
• Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment.
• Ascertain the quality and freshens of products
• Keep a clean workstation, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.