Cook
Self-employed
01.2025 - Current
- Prepared diverse menu items for 20 orders or more a day for regular customers, ensuring quality and taste consistency.
- Managed ingredient inventory, optimizing usage for cost efficiency.
- Implemented food safety protocols to maintain hygiene standards.
- Adapted recipes based on client preferences and dietary restrictions.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
