Tanaka Masvingo

Responsible for making kitchen menus

Supervising and managing kitchen staff commis

Helping out in preparing menus

Overseeing food preparation, cooking, and presentation.

Maintaining food quality

Grilling and Roasting specialist/

Implemented food cost and waste reduction initiatives to save money.

Regulating the temperature of grills and roasters to ensure even cooking and optimal flavor.

Monitoring heat levels to prevent overcooking or burning.

Ensuring food is cooked to the appropriate internal temperature for safety and taste.

Tasting and evaluating dishes to confirm they meet standards for flavor, texture, and consistency.

Adjusting seasoning and ingredients as needed to perfect the dish.

Ensuring food is of high quality by inspecting ingredients, presentation, and taste before serving.

Food Preparation: Chopped, sliced, and prepared ingredients as instructed by senior chefs.

Assisting with Cooking: Helped cook various dishes while learning techniques and processes.

Stock Rotation and Management: Assisted with deliveries, checked expiration dates, and rotated stock.

Plate Presentation: Assisted with plating and garnishing dishes under chef supervision.

Placed orders to restock items before supplies ran out.

Maintained well-organized mise en place to keep work consistent.

Support senior chefs in the preparation of ingredients, cooking, and plating of dishes according to established recipes and standards.

Ensure the kitchen and work areas are kept clean and sanitized, adhering to health and safety regulations.

Accurately follow recipes and instructions from senior chefs, learning cooking techniques and proper use of kitchen equipment.

Received consistent feedback from supervisors on strong work ethic and dedication to tasks at hand.

Maintained accurate records of project progress, ensuring seamless transition between tasks for efficiency purposes.