NICHOLES LATU

• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Managed kitchen staff for efficient food production, ensuring delivery of high-quality dishes.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Created visually appealing plate presentations, enhancing the overall experience for clients and staff

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Developed innovative recipes, attracting new clientele and increasing overall sales.

• Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
• Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
• Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
• Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
• Streamlined kitchen operations for increased efficiency and reduced food waste through effective inventory management.
• Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
• Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.

• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

Created daily specials for customers as well as new menu items when asked