ServSafe Food Protection Manager Certification
Self Motivated Culinary Professional, Banquet Chef de Partie and Restaurant Senior Supervisor with more than five years of experience supporting Kitchen Operations. I am Focus on Quality and efficiency, adept at planting, preparing and Cooking in banquet and restaurant kitchens. Seeking to bring strong supervisory, food prep, and organizational skills in collaboration with a leading Chef in the Culinary world.
Controls production levels in order to minimize waste and advising Chef of
progress. Implements operations, standards and procedures established
by Chef including sanitation, tasting of products and presentation.
Ensure all food is prepared in accordance with operation standards.
Interact with guest as much as possible to create a memorable experience
Assist other line employees with daily responsibilities. Ensure all food items
are produced in accordance with established standards in respect to
preparation, storage and accountability. Promotes positive employee relations at all times. Maintains a clean, safe, hazard free work environment within area responsibility. Oversee the Scheduling process and maintain vigilant on labor cost.
Supervise kitchen operations, daily prep, health and safety regulations, train and supervise front and back of the house employees. Promotes positive
employee relations at all times. Maintains a clean, safe, hazard free work
environment within area responsibility. work efficiently under significant pressure in a fast pace environment. Maintain quality and practice food safety procedures.
Assist the executive chef on the preparation and cooking of food for club events, Develop Standardized recipes for weekly soups and weekly specials, Enforce and maintain food safety procedures, food storage and proper sanitation standards. Ensure all food items are produced in accordance with established standards in respect to preparation, storage and accountability.
Inventory, safeguard and evacuate personal effects, Assist in preparation,
preservation and shipment of remains, establish and record tentative
identification, Personal effects and human remains handlers team leader,
supervise from 5 to 8 person team, Search, recovery and air assault
Supervice Staff, service assistants and kitchen staff. Assign daily duties and monitoring performance. Responsible for food preparation, inventory, and equipment maintenance. Assist the Executive Chef on the preparation and food presentation for events.
Assist in basic food preparation, Cook for a variety of restaurants requesting the agency's services. Assist in stock control. portion control and quality control. Create Dishes for clients with specific diet, allergies, and cultural, needs.
Able to work under pressure
Proficient in solving conflict
Competent and adhering to set budget
Adept at using kitchen tools and knifes
Able to lead and Motivate a big team
Proficient in personal security and military tactics