1️⃣Cost-effective recipe development and menu engineering.2️⃣Managed a team to ensure efficiency and maintain strict food safety standards.3️⃣Designed and optimized kitchen layout and workflow.4️⃣Successfully managed inventory and minimized food waste in the kitchen.5️⃣Analyzed menu data and customer feedback to optimize recipe and preparation methods.6️⃣Expertise in sourcing and handling seasonal and local ingredients.

1️⃣Maintained well-organized mise en place to keep workconsistent.2️⃣Seasoned and marinated cuts of meat, poultry andfish.3️⃣Evaluated food products to verify freshness andquality.4️⃣Prepared salads, sandwiches and desserts forrestaurant guests and catered events.5️⃣Menu planning & executing different events as a partof the banquet team.6️⃣Stocked supplies to maintain sufficient levels of foodproducts at pantry station.7️⃣Kept kitchen clean and organized by performing dailymaintenance tasks.8️⃣Assisted other chefs with ingredient preparation insupport of recipes designed by the head chef.9️⃣Prepared and cooked meals according to recipes andcustomer specifications.

1️⃣Prepare mise-en-place.2️⃣Taking inventory of food and supplies.3️⃣Provides assistance to the staff when required during peak periods.4️⃣Maintained food safety and sanitation standards.5️⃣Managed opening and closing shift kitchen tasks.6️⃣Prepared and served various food items in fast-pacedenvironment.7️⃣Working on wood fire oven and live stations during anoutdoor event.8️⃣Signed for deliveries, checked items into inventory andstocked goods into proper locations.9️⃣Followed strict standards for food handling and safety,minimizing risks to customers.