B. Srikanth Goud

* Setup the sections

* Checking Chillers Temparature

• Improved kitchen efficiency by maintaining a clean and organised work area.
• Maintained high hygiene standards throughout kitchen operations.
• Managed waste efficiently to minimise restaurant costs.

• Enhanced customer satisfaction with timely meal preparation.
• Prepared ingredients for head chef to ensure efficient service.

• Improved kitchen efficiency by maintaining a clean and organised work area.
• Assisted in menu planning for seasonal dishes.
• Enhanced customer satisfaction with timely meal preparation.
• Prepared ingredients for head chef to ensure efficient service.

• Assisted in menu planning for seasonal dishes.
• Enhanced customer satisfaction with timely meal preparation.
• Developed new garnishing methods to improve plate aesthetics.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.