Kevin Lakoseljac

Chef and first cook position at oil and gas camps and also fire camps , responsible for creating menus and daily meals for 30 to 1200 clients

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations. Hi
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Disciplined and dedicated to meeting high-quality standards.
• Evaluated food products to verify freshness and quality.
• Coordinated with team members to prepare orders on time.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.
• Assisted with menu development and planning.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.