Chef
Shauna carribean and international cuisine
Groton, CT
- Managed kitchen inventory and ordered supplies to maintain stock levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with restaurant’s recipes and presentation standards.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Prepared workstations with ingredients and tools to increase efficiency.
- Implemented effective scheduling for kitchen staff to optimize workflow and minimize downtime during peak hours.
- Trained kitchen workers on culinary techniques.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Fostered teamwork among kitchen staff to enhance efficiency and maintain high standards of food preparation.
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Prepared diverse Caribbean and international dishes following traditional recipes.
- Supervised kitchen staff to ensure efficient workflow during peak hours.
- Developed weekly menus incorporating seasonal ingredients and customer preferences.
- Ensured compliance with health and safety regulations in food preparation areas.
- Trained new staff on cooking techniques and kitchen equipment usage.
- Collaborated with front-of-house staff to enhance overall dining experience.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.