Cook/manager
Hotels/restaurants
BC
1990 - 2005
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Developed and implemented seasonal menu items to enhance guest satisfaction.
- Trained new cooks on food preparation techniques and kitchen operations.
- Monitored inventory levels, coordinating with suppliers for timely deliveries.
- Streamlined food preparation processes, reducing waste and improving efficiency.
- Coordinated special events catering, managing logistics and team assignments.
- Conducted quality control checks to maintain high culinary standards across all dishes.
- Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
- Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
- Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
- Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
- Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
- Ensured timely preparation of dishes for large events, coordinating efforts with front-of-house staff for seamless execution.
- Maintained a high standard of cleanliness, ensuring a safe and sanitary work environment for staff and customers.
- Developed creative daily specials, incorporating seasonal ingredients to showcase culinary skills and increase menu diversity.
- Collaborated with other kitchen staff to ensure smooth operations during peak meal times.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.