ABHISHEK RON MUDALIAR

Food preparation: Prepare ingredients, cook components of dishes, and assemble plates Quality control: Ensure food is high quality and meets customer satisfaction Presentation: Ensure dishes are presentable and attractive Training: Supervise and train other cooks, such as commis chefs and kitchen assistants Time management: Manage time efficiently and deliver menu items on time.

• Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods

• Maintained well-organized mise en place to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Reduced food waste with strategic menu planning and inventory control techniques.

Assists with food preparation, cooking, and serving. Maintains hygiene and organization in the kitchen Performs cleaning, delivery, and other support duties. Helps ensure that the kitchen runs smoothly.

I also worked at steak house, Aisan workstation, deep-fryer.