SUTHAKARAN RAJENDRAN

• Assisted chefs in preparation of Continental, Indian, and South Indian dishes.
• Maintained food hygiene and kitchen safety standards.
• Supported food preparation, plating, and buffet operations.
• Worked with kitchen team to ensure smooth hotel food service.
• Assisted in inventory handling and ingredient storage.
• Followed hotel SOPs and quality standards.
• Gained hands-on experience in resort kitchen operations.

• Prepared South Indian, North Indian, Chinese, and Continental dishes.

• Maintained food quality, hygiene, and food safety standards.

• Assisted in menu planning, food preparation, and kitchen operations.

• Managed ingredient storage and inventory control.

• Worked efficiently during peak service hours in a fast-paced restaurant environment.

• Coordinated with kitchen staff to ensure timely food service and customer satisfaction.

• Followed standard recipes and presentation guidelines.