Surendar Krishna Moorthy

• Assisting the Head Chef and Sous Chef in Banquets creating menu items, recipes and developing dishes & Events.
• Chef In-charge of different Theme-Night ( Agro Nights, Tapes Nights, Taco Nights, And Indian Market Nights.
• Assisting with the management of health and safety
• Assisting with the management of food hygiene practices
• Managing and training any Commis Chefs
• Monitoring portion and waste control
• Overseeing the maintenance of kitchen and food safety standards
• High level of attention to detail
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes

Prepared food items while maintaining high standards of cleanliness and sanitization.

· Prepared a variety of meats, seafood, poultry, and vegetables in broilers, ovens, grills, and fryers to fulfill specific customer requests.

· Performed assigned cooking tasks to float and relieve chefs throughout the kitchen.

· Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Food preparation to ensure quality and consistency.
• Worked alongside senior team members to learn related job tasks and role
• Rotated food stocks, using older items first and tossing expired products.
• Handled presentation standards and portion control requirements.

• Preparing, Cooking, and presenting dishes within my specialty, Managing and training my Demi chef de partie and commis
• Collaborated with the head chef to develop and execute weekly menu plans
• Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service

• Assist the Chef de Partie in the preparation and cooking of dishes according to menu specifications and recipes, ensuring that all dishes are cooked to the highest quality standards
• Prepare ingredients, including butchering meat, filleting fish, and preparing vegetables
• Tasted prepared dishes to ensure flavor accuracy prior to being served.
• Stored cooked foods at appropriate temperature levels until ready for service.
• Inspected equipment regularly for proper operation and safety compliance.

• Prepared a variety of foods according to exact instructions and recipe specifications.
• Kept detailed records of food and supply inventory, ordering more or alerting chefs of deficiencies.
• Stocked kitchen with necessary supplies such as food items, utensils, and equipment.
• Cleaned work areas, equipment, utensils, dishes, and silverware between tasks.