ISABELL MAZARURA

• Supervised kitchen staff to uphold high food preparation standards, enhancing overall meal quality.
• Coordinated daily meal service, ensuring timely delivery of nutritious meals to guests.
• Preparing all meals according to establishment guidelines and standards
• Followed recipes accurately to produce consistent quality in all dishes served.

Maintained hygiene and sanitation standards in kitchen.

• Assisted in menu planning by suggesting seasonal ingredients and dish variations.
• Monitored inventory levels and communicated needs to kitchen management promptly.
• opening and closing the kitchen
• expediting

• Prepared high-quality dishes in accordance with club standards and established recipes, ensuring consistency and satisfaction.
• Coordinated with kitchen staff to ensure timely meal service during events, enhancing guest experience.
• Maintained cleanliness and organization of kitchen workstations, supporting efficient workflow during shifts.
• stock rotation

• Maintained strict kitchen safety protocols, ensuring safe preparation and plating of dishes. Followed chef's instructions to support timely, efficient kitchen operations. Executed recipes with precision to uphold company standards for culinary excellence.
• Prepared and presented high-quality dishes for club events and member dining.
• Assisted in menu planning and ingredient sourcing for seasonal offerings.
• Maintained cleanliness and organization of kitchen equipment and workspaces.

• Ensured kitchen safety and cleanliness protocols were followed in food preparation areas. Prepared dishes, adhering to recipes to achieve optimal flavor. Administered inventory management through effective tracking and ordering of supplies. Implemented stock rotation procedures to reduce waste. Maintained and operated cooking equipment to meet safety compliance standards.
• Prepared a variety of meals based on lodge recipes and guest preferences. following lodge recipes and guest preferences.
• Ensured kitchen cleanliness by regularly sanitizing surfaces and utensils. and adhered to food safety standards.
• Collaborated with team members to coordinate meal service during peak hours.