Chef ( Banquet and Sous Chef )
Mission Oak Grill
05.2022 - 02.2024
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
