• Worked with Head Chef in the development of new menu items, researched to create recipes that complement with existing menu.• Ensured food preparation are not cross contaminated from utensils, surfaces and pans when cooking and plating meals for diners with food allergies. • Planned and directed high-volume food preparation in fast-paced environment.• Reduced production costs and losses through regular rotation of fresh food items, adopted waste-reduction food preparation techniques.• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.• Guided junior kitchen chef ensuring they are able to perform their roles complying with Company standards.

• Assisted with development of new menu items, researched and shared new ideas to create recipes that compliment with existing menu.• Supported the Chef de Partie in daily mise en place, assigned preparation projects and inventory activities, guiding junior cooks in mise en place.• Planned and directed high volume food preparation in a fast-paced environment.• Monitored the stock levels for ingredients and seasonings, notified Head Chef of low levels to support prompt ordering.• Prepared food items consistently according to recipes, portioning, cooking and waste control. • Ensured food prepared are not cross contaminated from utensils, surfaces and pans when cooking and plating meals for diners with food allergies.• Guided junior kitchen chef ensuring they are able to perform their roles complying with Company standards.

• Created menus and developed recipes.• Planned and created menus using seasonal ingredients as promotional menu items to optimize revenue.• Planned new menus to attract customers by offering fresh and interesting menu items.• Supervised and guide kitchen team in their daily roles.• Prepared baking ingredients by strictly following the recipe.• Prepared all iced and airbrushed cakes and other pastries for customized orders.• Monitored line processes to ensure consistency in quality, quantity and presentation

• Planned and created menus using local seasonal ingredients creating seasonal promotional menu items to optimize revenue.• Prepared baking ingredients by strictly following the recipes.• Supervised all iced and airbrushed cakes and other pastries for customized orders.• Supervised and guide kitchen team in their daily roles.

• Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.• Integrated service and team management strategies to boost business profits.• Maintained effective supply levels by monitoring and reordering food stock and dry goods.• Maintained compliance with company policies and procedures for food safety, sanitation and quality.