Chef
Garibaldis Inc
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
