Gautam Singh

Reporting to Restaurant Manager.Maintaining proper Hygiene.Preparing basic preparations.

Preparing Ala Cart Order.

Attend to day to day problems and needs concerning equipment and food supplies.

• Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
• Assisted in menu development through researching new recipes and providing valuable input on dish composition.
• Modified recipes to accommodate dietary restrictions and allergies.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.