DEBASISH PANDA

• Developed strong knife skills through daily practice, increasing precision and speed in food preparation tasks.
• Expedited food orders during high-volume service periods, maintaining excellent communication with front-of-house staff.
• Improved dish presentation through attention to detail and creative plating techniques.
• Built rapport with customers by providing exceptional service during special events such as weddings or corporate functions.

• Prepared dish ingredients by chopping vegetables, meats and garnishes
• Monitored food budget and purchased supplies according to available funds and expected demand
• Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables

• Rotated food stock, using up older items first and rejecting expired goods
• Plated food according to restaurant artistic guidelines to promote attractive presentation
• Handled food deliveries, processing items and accurately placing into inventory

• Assessed inventory levels and placed orders to replenish goods before supplies depleted
• Cleaned and sanitized kitchen equipment, utensils and work stations
• Monitored temperatures of prepared food and cold-storage areas

Properly measure and prepare ingredients, ensuring freshness and appropriate storage.Maintain cleanliness and organization in the kitchen, adhering to health and safety regulations.