shamim akhand

Assisting the head chef and sous chef to invent new dishes for the restaurants specialty menu.

Prepared, cooked and presented fine dining dishes from the menu.

Managed health and safety within the kitchen to ensure procedure are adhered to.

Ensured hygiene standands were maintained throughout the kitchen.

Trained and mentored Commis Chefs when first inducted and regularly.

Worked to tight deadlines, ensured that food was served quickly but not compromising on quality.

Monitored and measured portion size and waste to ensure maximum return.

Learnt classic food preparation techniques for different stations.

higher school certificate