Raj Poleneni

Running the kitchen when

The head chef is away

Ensuring your brigade has

High culinary standards

Managing food purchasing And storage

Maintaining a safe and Hygienic kitchen Environment

Helping create new recipes And write menus

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.

• Clean, cut, and cook meat, fish, or poultry
• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served
• Compile and maintain records of food use and expenditures
• Take inventory of supplies and equipment
• Bake breads, rolls, and other pastries
• Monitor menus and spending to ensure that meals are prepared economically
• Determine meal prices, based on calculations of ingredient prices
• Train new employees
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.

• Accountability
• Maintain a guest focus while performing duties
• Assume responsibility for quality of products served
• Ensure team is ready for shift
• Ensure all items required for service are accurately prepped
• Ensure proper rotation of food and minimal waste
• Comply with industry food safety standards
• Maintain a level of food preparation consistent with business levels andleadership direction.
• Ensure sanitary cooking conditions and appropriate safe food handlingis adhered to
• Supervise in absence of CDP
• Assist with training and guiding of new kitchen staff
• Comply with all standard operating procedures
• Perform other related duties assigned by the management team

• Take orders from customers and cook foods requiring short preparation times, according to customer requirements
• Grill, cook, and fry foods such as french fries, eggs, and pancakes
• Clean food preparation equipment, work areas, and counters or tables
• Grill and garnish hamburgers or other meats such as steaks and chops
• Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers
• Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts,
• Education and brewing coffee or tea
• Plan work on orders so that items served together are finished at the same time
• Complete orders from steam tables, placing food on plates and serving customers at tables or counters
• Order supplies and stock them on shelves.

• Assists kitchen staff in maintaining high cuisinestandards for function clients as well as delegates
• Assists the line chefs in the production ofdifferent foods for example vegetables, meats and pastries
• Assists the head chef in ensuring that food isprepared and served to the clients on time
• Assists the executive chef in ensuring that healthand safety standards are upheld in the kitchen
• Helps the executive chef in the development ofmenus
• Assists other junior kitchen staff in ensuring thatthe restaurant is keep clean at all times
• Assists the kitchen staff in storing all food thatis left over

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.