Cooking Assistant
Nafis Harzalia
- Chopped vegetables, butchered meats and whisked sauces to prep food for service.
- Performed various sanitation methods to maintain safe, secure and clean kitchen.
- Rotated stock and conducted inventory of food items and supplies to determine purchase needs.
- Collaborated with advanced skilled and experienced cooks to prepare high-quality meals.
- Developed strong multitasking skills while proficiently handling multiple orders during peak hours.
- Followed standardized recipes to prepare appetizing and timely breakfast, lunch and dinner items.
- Supported fellow kitchen staff with timely preparation of ingredients, fostering a collaborative work environment.
- Communicated effectively with front-of-house staff regarding special requests or potential allergens within dishes.
- Received positive feedback from customers on taste and presentation of dishes, boosting overall satisfaction rates.
- Successfully met dietary restrictions of guests by creating specialized meals upon request.
- Continuously updated knowledge on current culinary trends through industry publications and workshops.
- Monitored and documented time and temperature of food and appliances to minimize waste.
- Collaborated with culinary team to develop seasonal menus featuring fresh, local ingredients.
- Maintained a clean and organized kitchen workspace to ensure efficient meal preparation and service.
- Labeled and stored food in refrigerator, cooler or freezer to maximize freshness and support food safety.
- Participated in weekly meetings with kitchen staff, discussing ways to improve operations and increase productivity.
- Ensured consistent food quality by closely following established recipes and cooking techniques.
- Exhibited excellent knife skills for efficient cutting and dicing of ingredients as needed.
- Implemented effective time-management strategies during busy shifts to ensure timely completion of tasks.
- Pushed, pulled and transported large loads and objects.
- Followed food safety practices and sanitation guidelines.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Trained new staff on food preparation and safety procedures.
- Cleaned and maintained work areas, equipment and utensils.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Maintained high personal grooming standards and uniform presentation.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Monitored food temperature, discarding items not stored correctly.
