Woolse Berny Junior Alian Richard

Chef Assistant

Best Western Hotel

01.2020 - 02.2023

Prepared and cooked quality meals in high-volume, fast-paced service environments.
Followed recipes and instructions to achieve quality and presentation standards.
Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
Assisted in menu preparation, making suggestions, and researching recipes compatible with existing menu items.
Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
Received delivered, sorted produce and stored supplies quickly to maintain quality and condition.
Collaborated with team members to ensure timely delivery of orders, improving overall dining experience for guests.
Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef, and waiting staff's needs.
Demonstrated adaptability by stepping into various roles within the kitchen when needed, maintaining smooth operations during staff absences or high-volume periods.
Provided support during special events and catering functions, ensuring consistent quality across all offerings.
Verified food temperatures and quality ahead of service to maintain standards.
Supported senior chefs with creative meal planning and recipe development.
Wrapped, dated, and stored food in refrigerators under standardized temperature for future uses.
Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
Prepped ingredients ahead of time to increase cooking and service speed.
Used variety of kitchen tools and appliances to prepare ingredients and meals.
Stocked and rotated food items according to expiration dates.
Cleaned and maintained work areas, equipment and utensils.
Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Followed food safety practices and sanitation guidelines.
Maintained composure and work quality while under stress.
Trained new staff on food preparation and safety procedures.
Prepared sandwiches, salads and other specialty items according to customer specifications.
Operated food slicers, grinders and chopper in accordance with safety guidelines.
Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Monitored food temperature, discarding items not stored correctly.
Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
Lifted and carried heavy materials.
Pushed, pulled and transported large loads and objects.
Maintained high personal grooming standards and uniform presentation.
Assisted in setting up and breaking down kitchen stations.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Loaded dishes, glasses and tableware into dishwashing machines.
Collaborated with culinary team to execute large catering orders, ensuring timely delivery.
Supported head chef with supplier negotiations, securing high-quality ingredients at cost-effective prices.
Contributed to positive dining experience by providing swift assistance to serving staff.
Supported head chef in food cost analysis, contributing to more profitable menu pricing.
Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
Reduced food waste with careful portion control and ingredient utilization.
Improved kitchen efficiency by proactively identifying areas for process improvement and implementing changes as needed.
Assisted in budget management by monitoring food costs and portion control measures for greater financial efficiency.
Cleaned and oiled kitchen equipment to maintain optimized function.
Collaborated with head chef on menu development, incorporating customer feedback and industry trends to create innovative dishes that increased repeat business.
Streamlined kitchen operations by implementing efficient food preparation techniques and proper equipment usage.

Summary

Overview

Work History

Chef Assistant

Translator

Education

Associate of Arts - Professional Gastronomy

High School Diploma -

Skills

Timeline

Chef Assistant

Translator

Associate of Arts - Professional Gastronomy

High School Diploma -

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