George Kotzamanis

• Cleaned and organised working space at all times to ensure safety and quality to food preparation.
• Provided a clean and sanitary kitchen environment, that was compliant with health and safety regulations.
• Executed cooking meals successfully under time constraints for timely service during busy peak hours.

• Prepared recipes, ingredients and cooking supplies in advance and set up work stations to maximise efficiency.

• Performed quality checks, inspected all inventory and routine maintenance of all kitchen equipment.

• Trained new hires on proper techniques, presentation and execution of every dish in their respected station.

• Managed kitchen inventory, ensuring all ingredients and supplies were ordered, received, stored and utilized with accuracy.

• Worked in a professional kitchen setting, collaborating with the owner/chef to introduce new menu offerings leading to increase in sales.

• Trained and mentored entire kitchen staff on all stations resulting in efficiency and consistent high food quality.