Managed portion control for each dish served to help control costs and minimize waste. Prepared ingredients and set up workstations for expected shift needs.

Led kitchen staff training on proper food handling and safety protocols. Scheduled kitchen staff shifts to ensure adequate coverage during peak hours. Assessed current kitchen practices, recommending and implementing improvement action. Scheduled repair and maintenance work for kitchen equipment to minimize downtime and disruption. I done my intership study there 6 months.

Adapted recipes to accommodate dietary restrictions and allergies upon request. Monitored kitchen operations to maintain proper sanitation and quality assurance. Collaborated with restaurant management on marketing strategies to attract new customers. Created new recipes, taking advantage of seasonal ingredients and customer trends.