Nalindra Prabbu

• Prepared comprehensive mis en place for daily breakfast buffet.
• Prepared Mediterranean-style cuisine with precision. Created diverse types of breads and pastries for the pastry kitchen.
• Coordinated supplier orders. Crafted a variety of authentic Spanish and Italian cuisines
• Manage daily activities and menu planning at grill.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
• Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.

• Compiled detailed inventory lists.

• Devised diverse à la carte menu options.

• Trained staff on culinary techniques and kitchen

management using SOP guidelines.

• Mentored intern students in project tasks.

• Executed preparation and cooking of breakfast buffet and a

la carte dishes.

• Mentored intern students on cooking techniques.

• Prepare and cook breakfast buffet and a la carte menu

• Prepare mis en place in hot kitchen and cold kitchen

• Do inventory

• Worked in all 4 kitchen departments

• Cooked in banquet kitchen for functions

• Worked in show kitchen for 1 month by doing omelette,

pasta and etc