PRADEEP Kumar Jayaraj

• Manage overall kitchen operations .
• Dealing with guests regarding allergies.
• Prepared and plated dishes following seasonal menu guidelines.
• Collaborated with team to ensure food safety and sanitation standards.
• Maintained inventory of kitchen supplies and ingredients regularly.
• Trained new kitchen staff on proper cooking techniques and procedures.
• Monitored food quality to meet the establishment's high standards.
• Developed daily specials in alignment with guest preferences and trends.
• Coordinated with front-of-house staff for smooth service delivery.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Organized the daily mise en place in order to prepare meals efficiently.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Trained kitchen workers on culinary techniques.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Supervised and trained kitchen staff to ensure quality standards of food production.
• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Responded quickly and efficiently to any customer complaints regarding food quality or service.
• Scheduling,ordering ,managing kitchen stewarding .

.Maintaining hygiene standards

• Inventory
• ensure the quality of food delivers to guest

• Controlling and directing the food preparation process
• Creating new menus, recipes and developing dishes in high quality
• Team Management skills
• Determining food inventory needs and stocking and ordering
• High level of attention to details
• Adaptability the change will and embrace the new idea of the process
• Positive and approachable manner
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines

• Setting up the station
• Preparing food on the line in grilling, cold station, sauté

• Extensive knowledge of all menu items, ingredients, and preparations
• Handle high volume - gas range preparation and execution
• Ensuring all orders are cooked promptly and accurately up to perfection

• Responsible for completing mise-en-place
• To learn, record skills and recipes from other team members
• Liaison with the executive chef and sous chef to implement a new menu /dishes /system whatever applicable.
• Be flexible and willing to help the kitchen during the busy time if required

• Worked in pasta station
• Responsible for preparing mise-en-place and setting up the station for service
• Deliver good quality foods

• Responsible for mise-en-place and Alacarte Orders of Pastry and Western Kitchen.
• To ensure prep and cook food for Alacarte & Banquets as well.

• Worked in Bakery, Pastry, and Western Kitchen.
• IN charge of Bakery Production and Pastry.
• Setting up Station and work in Alacarte.

• Worked in Pastry Kitchen
• Responsible for Alacarte and Banquets events.
• Station setup for Pastry