Assistant chef
The Spice of India
Hasselager
10.2024 - Current
- Followed instructions and recipes created by head chef accurately and to the customer's liking
- Cleaned and organised kitchen workstations to maintain efficient operations and minimise delays.
- Managed ingredients and equipment effectively and therefore reducing the risk of contamination, damage and ineffeciency
- Inspected dishes to maintain consistent dishes yet traditional dishes that are hard to replicate at other establishments
- Delivered food to highest hygiene and ensured that dietary requirements were met with greate consideration.
- Demonstrated team leadership skills whilst working under pressure during busy periods.
- Taking orders in danish while conveying what a customer can expect with the dishes they order.
