Syed Jawad Haider

Prepare food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

• Stock and restock kitchen supplies as needed.
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• keep Clean food preparation areas, cooking surfaces, and utensils.
• Manage multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Cook multiple orders simultaneously during busy periods.
• Prepare food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Order and receive and stored food and supplies.
• Perform workstation prep prior to shift start.
• Train new employees to perform duties.
• Maintaining clean and well-organized kitchen areas to promote efficiency.
• Follow recipes and customer requests to prepare meals.

• Prepared and cooked meals according to recipes, standards, and dietary guidelines.
• Restocked shelves with new ingredients after use.
• Prepared food for service based on daily specials and chef's needs.
• Stored food in designated containers and storage areas to prevent spoilage.
• Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
• Performed workstation prep prior to shift start.

• Assisted cooks with food preparation tasks such as chopping vegetables, butchering meat, and making sauces.
• Cleaned and sanitized work areas, equipment, utensils, dishes.
• Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
• Peeled and cut fruit and vegetables to prepare for cooking or serving.
• Stored perishable food items in freezer or refrigerator to protect from spoilage.
• Restocked pantry with nonperishable food items to prevent stock from running low.