Jynylah Phillips

Ensured accurate tracking and replenishment of inventory.

Produced dishes in compliance with predefined culinary protocols.

• Cooking:Cook menu items using various methods such as grilling, frying, and sautéing, ensuring they are prepared to specified recipes and quality standards.
• Plating:Assemble and plate dishes according to instructions for quality presentation.
• Station setup:Set up and stock cooking stations with all necessary food items and supplies before service begins

Oversaw food waste management to reduce expenses.

• Team collaboration:Work as part of a kitchen team and follow instructions from the executive and sous chefs.
• Executed food preparation tasks efficiently, ensuring timely service during busy shifts.
• Assisted in developing new menu items by providing feedback on taste and presentation.
• Implemented proper storage techniques to extend the freshness and quality of ingredients.
• Trained new kitchen staff on food preparation techniques and safety protocols.