MD SHAHIDUL ISLAM

• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Adhered to food safety standards when storing and preparing foods.
• Cleaned kitchen equipment, surfaces, utensils and dishes.
• Ordered supplies as needed for the kitchen.
• Checked quality of ingredients before use in order to ensure freshness.i can make this food Menu : Mandoo,Saefood Pancake,Veggie Mandoo, Kimbap,Cheese Kimbap,Bulgogi Kimbap,Beef Bulgogi,Pork Bulgogi, chicken Bulgogi,L.A kalbi,Squid Bulgogi,Grilled Mackerel,,Pork Kalbi,Mul Naeng Myun,bibim Naeng Myun,Bibim bap,Bulgogi Tukbegi,Dostol bibim bap,Dwen jang jeegae,kimchi jeegae, yuke jang,Tuk Mandoo Guk,Je yuk,Bulgogi topokki,Solleong tang,Gam ja tang,Bu Dae jeegae,Tang se yuk,kam pung gi,Topokki,Bossam,Cheese Topokki and many more..

• Maintained cleanliness and organization of kitchen stations and storage areas.
• Cleaned utensils, dishes and glasses for customer use.

Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.