Hashvin Veerapen

• Managed kitchen staff team and assigned tasks for various stages of food production.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Monitored food costs on a weekly basis to maintain target profit margins.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
• Checked quality of food products to meet high standards.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.

• Improved performance of team members resulting in high-quality meals produced daily.
• Trained kitchen workers on culinary techniques.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored food products, driving quality, freshness and integrity.

• Improved performance of team members resulting in high-quality meals produced daily.
• Monitored food products, driving quality, freshness and integrity.
• Supervised cooks and other kitchen personnel during meal services.
• Assisted in menu development and recipe testing.

I started as a cook and worked my way up to Jr. Sous Chef.

Work in different parts of the kitchen, like the pantry, hot kitchen, and in different styles of cuisine.

• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.

• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored temperatures of prepared food and cold-storage areas.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Plated individual portions according to established recipes while ensuring correct portion size was provided.
• Trained kitchen workers on culinary techniques.
• Ensured that all dishes were presented attractively before serving to customers.
• Maintained cleanliness of work areas throughout shift; cleaned up spills immediately.
• Made meals in accordance with company standards and requirements.

• Demonstrated proper knife handling techniques, food preparation, presentation, cooking methods, safety measures and sanitation standards.
• Maintained a clean working area at all times in compliance with health codes.
• Prepared variety of foods according to exact instructions and recipe specifications.