Kajanpreet Kaur

• Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
• Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
• Took over line positions in event of emergency.
• Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
• Prepared ingredients ahead of time to promote efficiency in dish garnishing.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Placed orders to restock items before supplies ran out.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

• Kept all kitchen areas clean, tidy and free of hazards.
• Served meals to residents in accordance with established schedules and dietary procedures
• Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
• Followed all food safety regulations while preparing meals for patients.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Monitored food temperatures during storage and serving, ensuring safety and compliance with regulations.
• Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
• Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.

• Greet and respond to guests inquiries in a friendly and efficient manner.
• Garnish their meal as per their requirements.
• Do stocking of napkins sauce bottles, cups, straws, ketchup, salt and peppers.
• Take front cash when staff is in short.
• Sanitize the working area.
• Cut and store the vegetables.
• Prepare delivery pick ups with meals, drinks and shakes.
• Perform all side duties such as trays cleaning, wiping tables and sorting dine in chairs, sweeping and mopping, wash dishes, change garbage and cleaning of equipments as well as machines.

Exercise good public and customer relations skill all time.

• Skilled at working independently and collaboratively in a team environment.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Managed time efficiently in order to complete all tasks within deadlines.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Learned and adapted quickly to new technology and software applications.

• Functional knowledge for food manufacturing equipment and food preparation.
• Good understanding of food safety and microbiology.
• Working knowledge of food labeling and packaging.
• Possess strong product development skills in ingredient functionality, material selection and formulation to understand effects on finished product performance.
• Able to operate simple chemicals and laboratory equipment such as measuring equipments, on meter, titrations etc.

• Prepared food for 300-350 people during the lockdown and served to them in their rooms in hospital.
• Prepared 3 meals per day and snacks for residents as assigned by supervisor according to their menus.
• Prepared carts and loaded with meals to serve in residents room, dining room and other areas to prevent gatherings.
• Recorded the temperature of all meals take care of quality and kitchen equipments.
• Follow the HACCP guidelines to prevent hazards while work in kitchen and keep record of food products.
• Stay updated with individual diets and prepare food accordingly.
• Cleaning and sanitation before they eat after they finish eating.
• Collaborated with dietitians and doctors in planning individuals menus and wash and sanitize each equipment used in kitchen.
• Keep the raw and cooked food separated to prevent contamination.
• Position: volunteer during covid