Muhammad Usman

Commis-chef

Transguard

04.2022 - Current

Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Maintained well-organized mise en place to keep work consistent.
Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Prepped daily menu items to quickly deliver upon request.
Rotated through all prep stations to learn different techniques.
Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
Placed orders to restock items before supplies ran out.
Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
Trained kitchen staff to perform various preparation tasks under pressure.
Collaborated with staff members to create meals for large banquets.
Ordered new ingredients and supplies to meet expected needs.
Modernized work processes to reduce guest wait times and boost daily output.
Measured high demand spices and commonly used ingredients to prevent overages and waste.
Coordinated with team members to prepare orders on time.
Worked closely with front-of-house staff to facilitate excellent customer service.
Disciplined and dedicated to meeting high-quality standards.
Evaluated food products to verify freshness and quality.
Utilized culinary techniques to create visually appealing dishes.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.

Summary

Overview

Work History

Commis-chef

Education

Intermediate -

Basic Food And Safety -

Skills

Languages

Timeline

Commis-chef

Intermediate -

Basic Food And Safety -

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