Guy Mouelet

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Grilled meats and seafood to customer specifications.
• maintened a clean and organized wokstation.workinn under the direction of the head or sous chef and integral to the kitchen team's efficient operation/

• Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
• Assisted the executive chef with planning seasonal menus that showcased fresh ingredients and innovative flavor combinations.
• Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes.
• Monitored inventory levels and placed orders for necessary supplies in a timely manner to prevent shortages during peak seasons.

food prep,cooking menu items according the recipes and quality standards, maintaining a clean and sanitation station ,and managing my station's i nventory and supplies.working in fast paced environment.collaborating with my team members to ensured meals are prepered.setting up and stoking station.

• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.