Yvette Mugabekazi

• Teamwork by communicating by sharing ideas and pooling efforts between versatile employees and management teams.
• Assist the chef during major services
• Make an inventory of stocks in cold rooms and the kitchen steward, Check daily arrivals and control temperatures.
• Make the dive according to the technical sheet and use the appropriate products
• Ensure implementation to optimize service time.

Responsible for a cold entry station
· preparation of dishes plus sending them · setting up
· managing stocks
· storing the goods
· place orders.
· organization of the service

· Mentored kitchen staff to prepare each for demanding roles.
· Maintained well-organized mise en place to keep work consistent.
· Modernized work processes to reduce guest wait times and boost daily output.
· Plated meals paying special attention to garnishes and overall presentation.
· Trained kitchen staff to perform various preparation tasks under pressure.
· Placed orders to restock items before supplies ran out.
· Plated every dish with attractive air to meet strict restaurant standards and maintain stellar business reputation.
· Participated in food tastings and taste tests.
· Coordinated with team members to prepare orders on time.
· Utilized culinary techniques to create visually appealing dishes. · Evaluated food products to verify freshness and quality.

· Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
· Seasoned and marinated cuts of meat, poultry and sh.
· Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

· Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
· Maintained well-organized mise en place to keep work consistent. · Seasoned and marinated cuts of meat, poultry and sh.
· Evaluated food products to verify freshness and quality.