Light Imo

• Prepared and baked a variety of pastries daily for customer orders and events.
• Developed unique pastry recipes for seasonal menus at a popular local kitchen.
• Oversaw pastry production for catering and in-store customers, ensuring timely and high-quality service.
• Trained new team members on pastry techniques and kitchen safety protocols.
• Organized daily tasks for bakers to streamline workflow and enhance productivity.
• Managed time efficiently to produce high-quality goods within tight deadlines.
• Managed inventory of ingredients to maintain freshness and meet quality standards.
• Monitored food quality and safety standards in the kitchen.
• Prepared doughs, fillings and icings according to recipes.
• Decorated cakes with intricate designs and patterns.
• Supervised preparation and presentation of desserts for catered events.
• Collaborated with other chefs in developing new recipes for pastries and desserts.
• Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.

• Cooked and plated menu items according to kitchen standards.
• Operated kitchen equipment including ovens, mixers, and grills.
• Maintained cleanliness and food safety in the kitchen.
• Prep and prepared over 200-400 lunch services from scratch using fresh ingredients
• Set up and broke down kitchen for service.
• Assisted 3-5 chefs with preparation and cooking of menu items.
• Prepared vegetables, sauces, and ingredients for daily service.
• Maintained organized workstations and clean kitchen areas.
• Followed food safety procedures and kitchen standards.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Prepared high-quality dishes in fast-paced kitchen environment.
• Supervised kitchen staff, ensuring proper training and workflow efficiency.
• Collaborated with head chef on menu development and seasonal offerings.
• Ensured compliance with health and safety standards in food preparation.
• Created daily prep lists to streamline meal preparation processes.
• Monitored food presentation and portion control for consistency and quality.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Performed weekly inspections of all equipment for safety compliance.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Developed seasonal recipes to enhance guest dining experiences.
• Conducted quality checks on ingredients before preparation and service.
• Assisted in budgeting for kitchen operations and ingredient costs.

Developed unique pastry recipes enhancing seasonal menus and customer satisfaction.

• Created unique pastry recipes to enhance seasonal menus and elevate customer satisfaction.
• Designed and decorated specialty cakes for weddings, birthdays, and events.
• Crafted and decorated specialty cakes for weddings, birthdays, and events, showcasing creativity and craftsmanship.
• Operated commercial ovens, mixers, and baking equipment safely.
• Maintained high food safety and sanitation standards in the kitchen.
• Packaged and presented baked goods for display and sale.
• Collaborated with front-of-house teams to create visually appealing displays for dessert offerings.
• Partnered with front-of-house teams to design visually appealing displays for dessert offerings, attracting customer interest.
• Prepared and plated dishes according to restaurant standards and recipes.
• Managed kitchen stations and ensured efficient workflow during peak hours.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
• Prepared a variety of sauces from scratch according to recipes or customer requests.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Supervised and trained kitchen staff to ensure quality standards of food production.

• Maintained cleanliness and sanitation of kitchen equipment and work areas.
• Assisted chefs with food preparation and cooking tasks.
• Prepared ingredients including vegetables, sauces, and desserts.
• Maintained a clean and organized kitchen environment.
• Washed dishes and sanitized kitchen equipment.
• Prepared breads, pastries, and cakes for daily production.
• Assisted kitchen staff with food preparation and ingredient preparation.
• Decorated 15- 20 birthday cakes , 300 cupcakes and prepared desserts for special events.
• Maintained hygiene standards and kitchen cleanliness