Alan Gadong

• Increased member/guest satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Mentored junior chefs and provided constructive feedback for professional growth.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

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• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Maintained kitchen equipment in optimal working condition and requested repairs when needed.
• Learned menu items produced by assigned station to achieve proper quantities within designated timeframe.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Forecasted supply needs and estimated costs.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Responsible for recruiting kitchen team members
• Place GFS, produce, and chemical orders
• Manage prep team to ensure food is made correctly
• Verify that the line is stocked and ready for revenue
• Create prep charts to monitor the amount of food that is needed for each day
• Monitor portion sizes for dishes being served
• Sustain safe HACCP levels
• Handle food for guests with allergies and dietary restrictions
• Expedite & garnish dishes
• Open & close kitchen according to company standards
• Maintain food cost

• Cater to any allergies and dietary restrictions for patients undergoing treatment
• Prepare all daily meals and snacks for patients throughout the day
• Maintain a clean working area
• Assist in any tasks given by nurses and therapists

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Collaborated with servers to collect information about specific customer desires and dietary needs.

• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Handled customer complaints, resolved issues and adjusted policies to meet changing needs.
• Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.