Desighen Pillay

Inventory

Receiving

Spot checks

Cost allocation

Food cost

Bill audits

Cost allocation

Inventory

Receiving

Spot checks

• Learned new materials, processes, and programs quickly.
• Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate questions.
• Attended training courses to build understanding of processes, techniques, and industry.
• Supported departmental tasks to increase understanding of industry processes.
• Inventory
• Receiving
• Purchasing
• Issues
• Spot checks

• 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.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Cooked products
• Fiche techniques
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Enabled more organized inventory system by cataloging company assets.
• Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.

• 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.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
• Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
• Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
• Butchery
• Inventory
• 
  

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• 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.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Plated and presented food following chef requirements.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Followed recipes and chef instructions to prepare food correctly.
• Transported food items from storage areas to kitchen for prepping.

• Participated actively in regular safety meetings aimed at reducing workplace accidents through awareness and prevention initiatives.
• Improved kitchen efficiency by assisting with food preparation and maintaining a clean workspace.
• Enhanced customer satisfaction by ensuring timely completion of meal orders and quality presentation.
• Engaged in continuous learning by seeking feedback from supervisors, attending industry workshops, and staying informed of the latest culinary trends.
• Helped maintain kitchen equipment in optimal condition by performing routine cleaning procedures as necessary.
• Completed assigned tasks within given timeframes, demonstrating reliability and commitment to excellence.
• Demonstrated strong multitasking abilities while working in a fast-paced kitchen environment.
• Assisted in plating dishes according to established guidelines, showcasing creativity and an eye for aesthetics.

Butchery

Pastry

Cold kitchen

Hot kitchen