![]() ![]() Cooked with grills(standard and flat top), fryers, broilers, ovens, and stove top.Responsible for maintaining order accuracy in a busy and fast paced environment.Assisted in all prep work (baking bread, preparing beef, veggies, and various other items).Learned to accept constructive criticism with a positive attitude in order to refine my cooking skills with a positive approach.Monitoring and maintaining stock of food products for available menus perform tasks efficiently and effectively in areas. ![]() Arranged daily menus and portioned ingredients.Organized and maintained inventory, storage, and distribution of supplies.Supervised and assigned tasks to kitchen personnel including cooks and porters.Earned the respect of fellow chefs and restaurant managers by remaining calm when under immense pressure while creating new meals and refreshing old recipes.Plan special events (buffet, banquet, party): estimating amounts and costs of supplies and staff requirements for food preparation, ordering food items from suppliers and coordinating activities of food production and food service staff.Supervise and assign duties and work stations to five employees in accordance with work requirements.Analyze recipes with the chef to assign prices to menu items, based on food, labor, and overhead costs.Oversee deliveries, check the quantity and quality of received products and ensure stock rotation.Practiced effective time management skills while maintaining the required quality in my food creations during high-volume periods.Engage with residents and colleagues discussing preferences, and offering Executive Chef new dish development ideas for special events.Responsible for tracking and ordering necessary culinary items, including food, beverages, equipment, and supplies. ![]()
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