• Monitored inventory levels to ensure optimal stock availability• Implemented and maintained FIFO (First In, First Out) systems for inventory management• Managed the receiving of stock, ensuring accuracy and efficiency• Ordered stock and vegetables, aligning with kitchen needs and cost control measures• Controlled costs through strategic ordering and inventory management• Educated staff on the importance of color coding on cutting boards to maintain hygiene… Show more • Monitored inventory levels to ensure optimal stock availability• Implemented and maintained FIFO (First In, First Out) systems for inventory management• Managed the receiving of stock, ensuring accuracy and efficiency• Ordered stock and vegetables, aligning with kitchen needs and cost control measures• Controlled costs through strategic ordering and inventory management• Educated staff on the importance of color coding on cutting boards to maintain hygiene standards• Trained new trainees on the proper use and maintenance of kitchen equipment• Instructed trainees on various vegetable cuts and their applications in dishes• Prepared and managed vegetable stock to support kitchen operations Show less

• Delivered exceptional hospitality service, exceeding hotel guest expectations• Performed duties in assigned station as directed by Executive Chef and Sous Chef• Efficiently organized work area and managed inventory• Prepared and served food within established timeframes, adhering to guest satisfaction standards• Operated and maintained various kitchen equipment, including ovens, stoves, and fryers• Ensured food preparation areas were clean and sanitary• Followed… Show more • Delivered exceptional hospitality service, exceeding hotel guest expectations• Performed duties in assigned station as directed by Executive Chef and Sous Chef• Efficiently organized work area and managed inventory• Prepared and served food within established timeframes, adhering to guest satisfaction standards• Operated and maintained various kitchen equipment, including ovens, stoves, and fryers• Ensured food preparation areas were clean and sanitary• Followed recipes and presentation guidelines to prepare and cook food items to specification Show less

• Procured ingredients from inventory as directed by the head chef for meal preparation• Prepared and combined ingredients to craft salads, sandwiches, and soups according to recipes• Assisted seasoned chefs with meal preparations for banquets of varying sizes, mastering fundamental and intermediate cooking skills including the making of soups, sauces, and stocks• Supported the head chef in preparing vegetables, sauces, starters, and desserts, while ensuring compliance with health… Show more • Procured ingredients from inventory as directed by the head chef for meal preparation• Prepared and combined ingredients to craft salads, sandwiches, and soups according to recipes• Assisted seasoned chefs with meal preparations for banquets of varying sizes, mastering fundamental and intermediate cooking skills including the making of soups, sauces, and stocks• Supported the head chef in preparing vegetables, sauces, starters, and desserts, while ensuring compliance with health and hygiene standards• Managed the preparation and presentation of vegetable and non-vegetable salads for buffet setups and à la carte service in the cold kitchen• Maintained kitchen operations during chef absences, ensuring timely meal service and adherence to high hygiene standards Show less

• Adhered to health and safety standards, maintaining clean and organized workspaces• Participated in training to master new culinary techniques and best practices• Supported senior staff, optimized waste disposal, inventory and food rotation