Oleksandr Martiuk

• Prepare ingredients to use in cooking
• Cook food in a timely manner according to recipes by using classic french culinary techniques
• Follow health and safety standards for food storage and preparation
• Maintain a clean kitchen and work area
• Keep track of food inventory and order supplies when needed
• Adhere to all company policies and procedures
• Ensure quality of dishes before they are served
• Taste all dishes and adjust seasonings as needed
• Direct and supervise other kitchen staff

• Enhanced menu offerings with innovative dishes, utilizing seasonal ingredients and regional flavors.
• Developed standard operating procedures for consistent food quality and presentation.
• Reduced waste by implementing proper storage techniques and inventory management.
• Trained junior cooks in advanced culinary techniques, elevating overall team skill level.
• Improved kitchen efficiency by streamlining prep processes and optimizing workstations.

• Planned and prepared meals in a timely manner, ensuring that all dishes were cooked to perfection

• Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service

• Collaborated with chefs to ensure proper portioning and presentation of dishes

• Developed menus for special events, such as weddings and corporate functions

• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.