Francis John Canete

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Checked food temperature regularly to verify proper cooking and safety.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Developed strategies to enhance catering and retail food service revenue and productivity goals.

Enhanced meat cutting skills

Trimming the mean appropriately

Followed seniors way of cutting and portions of products.

Taught how to disassemble and assemble of different cutting equipments.