Nthoto Palesa Mosala

• Monitor the quality and quantity of food that is prepared.

• Preparing food according to the set standard.

• Assisting management in training, motivating and teamwork.

• Developing and maintaining a positive attitude and relationships with colleagues.

• Maintaining cleaning standards and following procedures required for food safety

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Operated all kitchen equipment safely to prevent injuries.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Modified recipes to accommodate dietary restrictions and allergies.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Participated in food tastings and taste tests.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Maintaining food quality with other cooks.
• Responsible for making soup de jour
• Responsible for making daily special.
• Expediting
• Team up with h2b employees and line cook with banquet events.
• Maintaining proper sanitizing and hygiene
• Working hot line and pantry.
  
  

• Responsible for breakfast service and a la carte pantry.
• Assisted in banquet kitchen.
• Helped Management stay on top supply needs by sharing
• information about inventory.
• Learned proper cleaning techniques for equipment and stations.
• Learned to work in a busy and fast atmosphere.
• Learn to create new innovative menus and dishes.
  

• Assisted in preparation of cold and hot foods.
• Lateral training in Kitchen, In-Room Dining, Banquets, Butler, Bellman, Front Desk, and Coffee Shop Attendant.
• Handled inventory and reports.
• Learned food processing and food safety techniques
• Prepared and stocked stations.