Kabir Kabir

• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Produced adequate amounts of mise en place to make meal preparation easier.
• Monitored food preparation, production, and plating for quality control.
• Coordinated kitchen activities with front-of-house staff for seamless and service.
• Created new recipes, outlined steps, and training staff on correct preparation.
• Served consistent portions following recipes and control standards.

Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Created specialty pizzas to diversify menu and promote restaurant.
• Fostered positive working environment through effective communication and time management.
• Prepared dough from scratch using old world recipe and added toppings, cheese, and sauce for unique pies.
• Wiped down counters and food prep stations using bleach and clean cloths.
• Coached new workers on store policies, pizza making, and dough preparation.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning.
• Followed company recipes and production standards to satisfy customers.
• Received and stored food supplies, raw materials and other ingredients.