● To monitor stock movement and be responsible for ordering on your section.● To ensure minimum kitchen wastage.● To ensure knowledge of the product is maintained and communicated to all relevant personnel.● To be responsible for completing your miss en place.● To learn and record skills and recipes from other members of the department.● To report any maintenance issues to the Head Chef immediately.● To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

● Perform a daily deep clean & maintenance schedule.● Ensured all staff understood expectations and parameters ofkitchen goals and daily kitchen work.● Instructed new staff in proper food preparation, food storage, useof kitchen equipment and utensils, sanitation and safety issues.● To comply with all Good wood policies and procedures to ensurethat all statutory regulations are observed.● To ensure all statutory regulations are adhered to, such as foodhygiene policies● To be flexible and willing to help the restaurant kitchen at busytimes if required

● Worked in sauce and grill station within 50-seat fine dining Cajun and Creole restaurant● Consistently receiving positive feedback from patrons for quality and taste food● Developed process that accurately tracked food costs more efficiently Sourced vendors, negotiating agreements that cut supply costs by 18% without affecting quality and ultimately approved by Head Chef and restaurant manager● Created and recommended new sauce recipes to Head Chef , subsequently added to menu items.

● Prepared all food items in 100-seat dining with lunch and dinner services● Trained, managed and guided 8 other line cooks● Improving overall performance, service quality and productivity● Participated in monthly services with 600 guests ,while receiving93% in positive feedback from guests regarding food quality● Reorganized and streamlined stations food process , expeditingcooking and food delivery to customers by 23%