Talon Raphial

• Designed and presented styled food to photographers and videographers.
• Planned project concepts by researching and studying information.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Deployed variety of techniques to present esthetically pleasing food without focusing on consumption of food.
• Arranged food to present appetizing appearance for photographic purposes.
• Enhanced visual appeal of dishes and food by selecting plates, table linens and placemats that perfectly complemented food.
• Shopped and ordered appropriate items to showcase product being shot.
• Maintained clean and organized kitchen, including all inventory.

• Planned and directed high-volume food preparation in fast-paced environment.
• Maintained well-organized mise en place to keep work consistent.
• Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Assisted with routine stock rotation to keep ingredients fresh.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Monitored recipe portioning to control food costs.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Acted as head chef when required to maintain continuity of service and quality.
• Developed unique menu items and plating presentations.
• Ordered food items for upcoming events per sous chef request.

• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Mentored kitchen staff at all levels to prepare each for demanding roles.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Worked directly beside the manager with ordering, inventory and training.

• Maintained current knowledge of shelf planograms and end cap plans to effectively merchandise products.
• Assisted customers with price checking fruits and vegetables and finding requested items in department.
• Rotated grocery products ensuring that expired or spoiled items were immediately removed and adhered to "first in, first out" rule.
• Stayed current on available products, store promotions and customer service policies to better shoppers.
• Ordered produce for following day based on projected needs.
• Operated various types of equipment including balers, power jacks and slicing machines.