Chef De Partie
Current• Specially in Authentic Mediterranean dishes. • Collaborated with the head chef to plan and execute menu offerings, resulting in a 15% increase in customer satisfaction.• Led a team of 10 commis chefs, enhancing kitchen efficiency by 20%.• Ensured compliance with food safety and sanitation standards, achieving zero health code violations.• Maintained inventory levels and assisted in ordering supplies, reducing food costs by 10%.• Contributed to menu development and recipe creation, which increased revenue by 12%.