Mariel Fernandez

I was in charge of preparing healthy meals for 80

children from 6 months to 5 years old, following the New Zealand Ministry of Health's safety measures:

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food and labor costs to verify budget targets were met.

• Maintained well-organized mise en place to keep work consistent.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Prepared items for roasting, sautéing, frying and baking.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Participated in food tastings and taste tests.

• Interacted with guests to obtain feedback on product quality and service levels.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Coordinated with team members to prepare orders on time.

• Plated meals paying special attention to garnishes and overall presentation.
• Complied with portion and serving sizes as per restaurant standards.
• Collaborated with staff members to create meals for large banquets.
• Coordinated with team members to prepare orders on time.
• Worked closely with front-of-house staff to facilitate excellent customer service.