Vonglakone Inthapanhnha

Work History

Tikis Grill & Bar

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Enhanced team performance with regular skill-development workshops and hands-on training.

Outrigger Canoe Club

Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Prepared meals efficiently under time constraints for timely service during peak hours.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Prepared food items in compliance with recipes and portioning control guidelines.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Streamlined kitchen operations with effective communication and collaboration among team members.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.