Jade Lewis

• Managed inventory levels and ordered supplies to maintain kitchen operations.
• Trained and mentored junior chefs on food safety and cooking techniques.
• Developed seasonal menus that highlighted local ingredients and flavors.
• Created a positive work environment by encouraging teamwork among staff members.

• Prepared high-quality dishes following Four Seasons' culinary standards.
• Collaborated with chefs to create seasonal menu items and specials.
• Cooked multiple orders simultaneously during busy periods.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.

• Prepared ingredients according to daily menus and recipes for efficient meal service.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Assisted in cooking and plating dishes during busy service hours for timely delivery.

I worked at the salon station coming in. Within six months, I was moved from salon to Garda manager, to hot apps, and sauté. Having worked at almost all the stations, I moved to pastry to learn more. I did pastry prep before service, and also worked the line on weekends.

• Assisted chefs in cooking and plating dishes according to established recipes.
• Maintained the cleanliness of workstations and kitchen equipment throughout shifts.