Ananth Valsalam

• Maintained well-organized mise en place to keep
work consistent.
• Improved inventory management by properly
storing and rotating perishable items, minimizing
spoilage costs.
• Developed new recipes and flavour combination to
enhance customer dining experience.
• Developed and remained accountable for safety,
quality, consistency and adherence to standards

• Cake decorations.
• Assisted with menu development and planning
• Coordinated with team members to prepare
orders on time

• Proven ability to learn quickly and adapt to new
situations.
• Worked flexible hours across night, weekend and
holiday shifts

• Checked freezer and refrigerator prior to each
shift to verify correct temperatures.
• Enhanced customer satisfaction by consistently
delivering high- quality culinary creations.

produce to create visually appealing and