Julien Oliver Narainsamy

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• Prepared and executed diverse menu items adhering to restaurant standards.
• Maintained kitchen cleanliness, ensuring compliance with health and safety regulations.
• Collaborated with team members to streamline food preparation processes.
• Trained new staff in cooking techniques and kitchen protocols to enhance productivity.

• Assisted Executive Chef in menu planning, recipe development and kitchen operations.
• Maintained a clean work area to ensure compliance with health regulations.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Managed food inventory, ordering and receiving of products from vendors.

• Disciplined and dedicated to meeting high-quality standards
• Checked quality of ingredients before use in order to ensure freshness.
• Assisted Head Chef with daily food preparation and service in the kitchen.
• Performed periodic deep cleaning operations of all kitchen appliances.
• Trained new hires on job duties, kitchen protocols and safety.

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

• Ensured all food orders were accurate and delivered in a timely manner.
• Organized storage areas for foodstuffs; rotated stocks of perishable goods so oldest items are used first.
• Followed standard recipes to ensure consistency in product taste across batches.

• Understood and followed oral and written directions.
• Completed day-to-day duties accurately and efficiently.
• Provided excellent service and attention to guests while live cooking on the buffet.
• Worked with cross-functional teams to achieve goals.