Chef
Compass Group
02.2022 - Current
- Ensured efficient operation of grill, stove, and oven, cleaning all equipment post-shift.
- Executed inventory checks and placed orders before supplies reached critical levels.
- Regularly monitored temperatures of freezer and refrigerator to comply with health regulations.
- Maintained organized mise en place to promote seamless kitchen workflow.
- Followed stringent food safety protocols to minimize risks during food handling.
- Sanitized surfaces and utensils rigorously, particularly those used for raw foods.
- Trained team members to enhance capabilities in high-pressure cooking environments.
- Implemented strategic menu planning and waste reduction initiatives
- prepare, cook, and serve a variety of cuisine,
- monitor quality of food at all stages of preparation and presentation,
- create menus to cater for a varied clientele and dietary requirements,
- manage food and labour costs within budget,
- implement New Zealand Food Control and Safety regulations,
- maintain a clean, tidy, safe and hazard free environment,
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
