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Oversaw food preparation during busy service hours ensuring smooth kitchen operations
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Cooked and plated dishes with attention to taste, detail, and consistency
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Maintained proper storage of perishable and dry goods according to safety standards
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Trained staff in safe food handling, hygiene, and proper kitchen practices
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Introduced new menu items to meet customer demand and innovation
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Checked quality of raw and cooked products daily to maintain standards
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Adapted recipes for vegetarian and gluten-free requirements
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Supported stocktaking and contributed to monthly inventory reports
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Delivered timely service during peak hours under pressure
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Collaborated with management and colleagues to ensure high-quality dining