Debbie Aniama Joshua

Head Chef

Skcookks

03.2024 - Current

Placed orders to restock items before supplies ran out.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Disciplined and dedicated to meeting high-quality standards.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Developed new recipes and flavor combinations to enhance customer dining experience.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Evaluated food products to verify freshness and quality.
Worked closely with front-of-house staff to facilitate excellent customer service.
Monitored food production to verify quality and consistency.
Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
Handled and stored food to eliminate illness and prevent cross-contamination.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Trained kitchen staff to perform various preparation tasks under pressure.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Hired, managed, and trained kitchen staff.
Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Maintained well-organized mise en place to keep work consistent.