SAURABH NEGI

Responsibility

• Daily checking of mise en place,spoilage and wastage and product control.
• Preparing al-carte order and maintain quality.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained food safety and sanitation standards.
• Plated and presented food following chef requirements.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

Responsibility

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Daily checking of fridge cleaning and date level on product.
• Preparing al carte order.

• Prepped daily menu items to quickly deliver upon request.
• Maintained well-organized mise en place to keep work consistent.
• Assisted cook in preparation of food by cutting, chopping and marinating meats, vegetables and garnishes.
• Followed recipes and chef instructions to prepare food correctly.
• Labeled and stored all food items correctly and checked expiration dates routinely.

Responsibility

• Cleaning food preparation area.
• Daily cleaning of fridge.
• Checking date level on product.
• Assisted other chef to make their al-carte mise en place.

• Daily cleaning of food preparation area.
• Assisted chef in receiving area.
• Restocked kitchen supplies, rotated food and stamped time and date on food in coolers.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Transported food items from storage areas to kitchen for prepping.