Demi Chef De Partie
CurrentCollaborated with Chef de Cuisine and Food Operations Manager to refine recipes, achieving a 15%increase in guest satisfaction through improved dish quality. Proactively communicated with theengineering team, reducing kitchen downtime by 25% and ensuring smooth operations during peakhours. Led a team of 8 chefs to maintain HACCP compliance, successfully implementing waste reductionstrategies that lowered food waste by 20%. Prepared and presented dishes according to SOPs, achievinga 90% positive feedback rate from guests on quality and consistency.