CHRISTOPHER BALOLONG

• Executed the preparation of food items while upholding rigorous standards of cleanliness and sanitization.
• Managed the cleaning and organization of cooking stations, ensuring proper storage of leftovers.
• Conducted proper storage practices for food items, including rotation in both freezer and refrigerator.
• Provided training to kitchen staff on various culinary techniques.
• Managed food deliveries, processing items with precision, and accurately placing them into inventory.

• Enforced health and safety regulations, optimizing adherence to quality standards.
• Assembled and served dishes consistently with commitment to flavors and quality presentation.
• Minimized waste via effective planning, forecasting and stock control.
• Followed food production and handling guidelines.

• Evaluated inventory levels and initiated orders to restock goods before supplies ran low.
• Oversaw the quality, presentation, and quantities of plated food along the production line.
• Provided guidance to cooks and other team members on food preparation, cooking techniques, garnishing, and food presentation.
• Supervised and organized the kitchen staff, assigning responsibilities for different stages of food production.