Adam Retibi

Coordinated ingredient deliveries and stock rotation, ensuring optimal ingredient quality for menu preparation.

Collaborated with head chefs in menu creation, exercising creativity and planning.

• Assisted in food preparation for high-volume shifts, ensuring timely and efficient service.
• Adapted food preparation methods for vegan, vegetarian, and gluten-free requests.
• Proposed and developed new menu items featuring local and seasonal ingredients to enhance guest offerings.
• Conducted deep cleans of kitchen and storage areas to uphold hygiene standards.
• Provided exceptional guest services at a 4-star hotel in the Hertfordshire countryside.

https://www.tewinbury.co.uk

• discovered history and heritage of each destination by experiencing local customs, visiting cultural landmarks, and connecting with local communities
• explored diversity of Southeast Asian cuisine by trying traditional dishes, discovering local ingredients, learning about cooking techniques, and understanding how food reflects each country's history and culture
• immersed in rich cultures, traditions, and ways of life during travels to Southeast Asia, including Thailand and Indonesia
• Travelling is about more than simply visiting new places. It is an opportunity to broaden my perspective, appreciate cultural differences, learn through authentic experiences, and develop a deeper understanding of the people, traditions, and cuisines that make each country unique.

Prepared and cooked high quality food following recipes and menu guidelines.

• Managed mise en place for assigned stations, guaranteeing efficient service during peak hours.
• Collaborated with experienced chefs to master requirements for various cooking stations and dishes.
• Supported management of kitchen operations during peak service, facilitating smooth workflow and timely dish execution.
• Partnered with head chef to create new menu items, utilising seasonal ingredients and innovative cooking techniques.
• Operated large-volume cooking equipment to produce batches of identical entrees and sides.
• Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
• Followed strict health and safety guidelines in kitchen.

https://www.theviewwelwyn.co.uk/bar-and-kitchen/

• Picked orders accurately to meet productivity targets.
• Loaded and unloaded goods from delivery vehicles, adhering to strict safety protocols.
• Assisted team members with picking, packing and processing tasks to increase overall warehouse efficiency.
• Utilised knowledge of warehouse layout to enhance operational efficiency. warehouse product placement, enabling efficient picking and packing services.
• Worked with team members to optimise warehouse space and streamline processes.
• Maintained a clean and safe working environment, following health and safety guidelines.
• Cleaned various areas of the warehouse to maintain hygiene standards. and maintained warehouse in compliance with safety standards.

• Developed cultural awareness and adaptability through immersive travel experiences, fostering appreciation for different perspectives.
• Travelled to Thailand and Vietnam, exploring diverse cultures and traditions to enhance cross-cultural understanding.
• Explored local cuisines by discovering traditional dishes, ingredients, and cooking techniques, deepening understanding of food's reflection of cultural identity and history.

• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Planned menus for daily use, special events and seasonal promotions.
• Controlled food costs through expert ingredient sourcing and meal planning.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Enforced health and safety standards for food storage, preparation and handling.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.