Anosh Sandaruwan

● Utilized proper cleaning techniques to sanities counters and utensils used in
preparation of raw meat, poultry, fish and eggs.
● Prepared schedules, work assignments and constructed employee
compensation packages.
● Prevented cross-contamination from utensils, surfaces and pans when
cooking and plating meals for food allergy sufferers.
● Oversaw grill, stove and oven and cleaned all equipment after every shift.
● Planned and prepared food products orders to maintain appropriate stock
levels.
● Properly handled and stored food to eliminate liness and prevent cross

● Thoroughly cleaned and sanitized kitchen utensils, cookware, dishes,
glasses, cutlery and serving dishes used in food preparation and serving.
● Prepared dishes for catering events or during high-volume shifts.
● Adhered to company quality constraints and industry best practices to
ensure guest satisfaction.
● Used kitchen equipment according to manufacturer's instructions and
company safety protocols.
● Prevented food spoilage by monitoring dates, rotating stock and following
proper storage procedures.
● Maintained swift pace of work, exceeding business demands for cleaning
and supplies storage.
● Maintained customer satisfaction by preparing dishes based on individual
dietary requirements