ARNOLD TANODRA

• Crafted artisan breads and pastries using traditional techniques and high-quality ingredients.
• Managed dough preparation, ensuring consistency and adherence to recipes.
• Operated commercial baking equipment, maintaining cleanliness and safety standards.
• Trained junior bakers on best practices for mixing, proofing, and baking processes.

Prepared and supplied fresh baked goods to enhance student dining experience.

Valued by faculty and students for fostering a positive learning environment.

Optimized daily kitchen processes to improve workflow and productivity.

Provided guidance and instruction to new team members to enhance team performance.

• Achieved promotion from Cook I to Cook II, reflecting enhanced culinary expertise and dedication to team success.
• Crafted a variety of sauces to enhance menu offerings for large parties.
• Delivered personalized dining experiences by preparing and presenting dishes tableside for guests.
• Crafted a diverse range of desserts to enhance dining experiences and customer satisfaction.
• Provided culinary support for Flint at Colcord Hotel to ensure seamless kitchen operations.

• Promoted from Kitchen Commi to Demi Chef de Partie
• Dedicated to thorough knowledge of each station
• Attentive to peak service hours in order to prioritize tasks
• Committed to upholding all standards to provide an exceptional quality of service
• Effective communication skills to ensure efficient kitchen operations

• Complete banquet preparations including set up and tear down
• Thorough service in both buffet and plated dining
• Excellent customer service skills to ensure customer satisfaction
• High quality job performance to guarantee standards are met or exceeded