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• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure..
• Maintained well-organized mise en place to keep work consistent.

• Acted as head chef when required to maintain continuity of service and quality.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Making a Roster

• Acted as head chef when required to maintain continuity of service and quality.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Monitored recipe portioning to control food costs..

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• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out..
• Prepped daily menu items to quickly deliver upon request.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.