Iram Shahzadi

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

it was a part time job...

• Worked closely alongside the sous chef to delegate tasks effectively among team members according to individual strengths and abilities.
• Trained new employees on kitchen procedures, promoting adherence to established protocols for cleanliness and organization.
• Enhanced overall dining experience by crafting innovative and visually appealing culinary creations.
• Collaborated closely with suppliers to source high-quality ingredients at competitive prices, optimizing profitability without sacrificing quality.

• Developed strong working relationships with key stakeholders, enabling better communication between departments and improved collaboration efforts.
• Maintained high safety standards, leading to a reduction in workplace injuries and lost time incidents.

• Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
• Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
• Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.

• Developed strong working relationships with key stakeholders, enabling better communication between departments and improved collaboration efforts.
• Maintained high safety standards, leading to a reduction in workplace injuries and lost time incidents.
• Enhanced quality control protocols, resulting in fewer defects and improved customer satisfaction levels.
• Increased production efficiency by streamlining processes and implementing innovative strategies.

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

• Kept up-to-date on current culinary trends through research and networking within the local food scene.
• Showcased creativity in plating design, enhancing visual appeal of dishes without compromising flavor profiles.
• Followed recipes and food presentation standards at Business Name.

• Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.