Dori Lal

Dynamic culinary professional with expertise in menu planning, inventory management, and team leadership. Proven track record in high-volume environments, ensuring exceptional customer satisfaction and operational efficiency. Passionate about delivering outstanding dining experiences while maintaining quality standards.

• HOTEL MANAGEMENT, MANAGING CHEF FOOD & PRODUCTION (INDIAN & SOUTH INDIAN KITCHEN)
• WORKING AS A CHEF INDIAN & SOUTH INDIAN KITCHEN
• TO MAINTAINED FOOD ITEMS.
• SET UP TABLES.
• CHOPPED AND MARINATED FOOD ITEMS.
• CLEANED EQUIPMENT USED FOR PREPARING FOOD INGREDIENTS.
• WRAPPED AND PACKED TAKE AWAY FOOD.
• PREPARED FOOD ITEMS FOLLOWING STANDARD RECIPES AND PROCEDURES.
• RECEIVE FOOD ITEMS AND ENSURE APPROPRIATE STORAGE.
• OPERATE FOOD PROCESSING EQUIPMENT.
• ENSURE THAT THE SAME TYPES OF FOOD ITEMS ARE STORED TOGETHER.
• COUNT AND RECORD FOOD ITEMS.
• PREPARE POULTRY FOR COOKING AND PROCESSING
• OPERATE MACHINERY FOR MANAGING CHEMICAL TREATING ACTIVITIES SUCH AS CRUSHING AND MIXING
• BLEND FLOUR AND MAKE FLAT BREADS.
• PARTICIPATE IN PACKAGING AND ASSEMBLING FOOD ITEM.
• PREPARE PROCESSED FOOD PRODUCTS IN ACCORDANCE WITH RECIPES.
• ENSURE THAT FOOD PRODUCTS ARE PROCESSES AND PREPARED BY FOLLOWING STANDARD OF CLEANLINESS AND HYGIENE.
• PERFORM PREVENTATIVE AND GENERAL MAINTENANCE ON FOOD PRODUCTION EQUIPMENT.
• CLEAN COUNTERS AND FLOORS TO ENSURE A SAFE WORKING ENVIRONMENT.
• PERFORM DUTIES ON THE PACKAGING LINE BY LOADING AND ADJUSTING ITEMS.
• LABEL PACKAGED FOOD ITEMS APPROPRIATELY.
• PRICE PACKAGED AND PROCESSED ITEMS ACCORDING TO STANDARD PROTOCOLS.
• MONITOR QUALITY AND QUANTITY OF FOOD ITEMS.