Clarisse Graignic

• Assisted bartenders with drink preparation tasks, resulting in faster service
• Maintained cleanliness of all bar areas
• Restocked ice, condiments, and snacks.
• Assisted with inventory management, ensuring proper stock levels of liquor, beer, wine, garnishes, and other bar supplies.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Operated all kitchen equipment safely to prevent injuries.

Fine dinning French Restaurant

• same tasks performed as at Hotel Ponsonby
• Supervising an intern

Fancy Bistro, French cuisine

• same tasks performed as at Hotel Ponsonby

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Help cooks with cutting veggies and plating cheese and charcuterie buffet
• Prepare the self-service Buffet style Breakfast
• Maintain the all-you-can-eat lunch and dinner Buffet