Suraj Bainsla

Monitors kitchen equipment and reports issues to superiors
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Continually develops culinary knowledge to produce high-quality meals
Measures, mixes, and prepares meal ingredients, sauces, and seasonings
Washes, chops, and cuts fruit, meat, and vegetable items
Assesses inventory and requests resupply when necessary
Plates meal items under the chef supervision
Disposes of spoiled items and adheres to sanitation policies

Always keep work area in hygienic conditions according to the rules set by the
hotel
Control food stock and food cost
Ensure the highest standards and consistent quality in the daily preparation and
keep up to date with the new products, recipes and preparation techniques

Highlight your accomplishments, using numbers if possible.
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