SIMRANPAL SINGH SIMK

• Worked on hot line deep fried food, vegetarian and meat section. assisted senior chefs running pass during busy time. Plating up and finishing dishes during time.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Maintained and cleaned all kitchen appliances including grill, stove and oven.
• Planned and prepared food products orders to maintain appropriate stock levels.

worked as commie chef at fukuko Japanese bar and donbori place learned how to handle meat, fish etc

.

• Drove safely and obeyed traffic laws to avoid accidents and injuries.
• Waited for passengers at designated high-volume locations such as airports and popular nightlife spots.
• Upheld high standards of cleanliness, sanitation, and service.
• Maximized passenger satisfaction by keeping vehicles in safe and clean operating condition.
• Followed road rules to protect passengers and prevent accidents.
• Helped passengers with questions or area information such as points of interest and entertainment options.
• Communicated with passengers to answer questions about areas and services and provide comfortable traveling experiences.
• Transported high-value clients with professionalism and discretion.

• In Fukuko (Pandarosa group Ltd) In Ebisu (Pandarosa group Ltd), Responsible for the operational management of the kitchen.
• Making sure that all health and safety requirements are met.
• In charge of the cooking, preparation and serving of meals and refreshments.
• Keeping the kitchen organized, ensuring utensils are placed in the correct place.
• Ensuring the kitchen is a safe environment to work in.
• Cooking, breakfast, lunch and evening meals.
• Checking food items on delivery and tidy them into cold storage.
• Prepare and present dishes so they are ready for guests at the right time.
• Ensure all the food produced is of the very highest standard and delicious.
• Serving classic English and Japanese cuisine.
• Responsible for food stock control, ordering high quality vegetables and meat.
• Responsible got creating a good working atmosphere, co ordinate and motivate the kitchen staff.
• Making sure all procedures involved in the kitchen are in accordance with Health and Food Safety standards.
• Knowledge of food ordering and preserving Undertaking Monthly stock take Keeping records of wastage, injuries and purchases.