Edmundo Luis Veras

• Responsible for food production and meal preparation in restaurant's kitchen: serve over 500 staff and visitors at full capacity.

• Lead team of 12 people as sous chef - allocating positions at start of workday

- managing workflow of team throughout day.

• Work closely with front-of-house staff to facilitate excellent customer service.
• Uphold stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Oversee scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Manage cleaning schedule to ensure regular checks are performed throughout day.
• Modify recipes to accommodate dietary restrictions and allergies.
• Check freezer and refrigerator prior to each shift to verify correct temperatures.

• Produced premium dishes and planned meals to suit specific dietary, religious, and allergenic needs of in-patients as required- i.e. gluten-free, diabetic, vegetarian, vegan

• Preparing breakfast, lunch and dinner daily for up to 22 patients in private ward.

• Led staff briefings daily before start of workday - discussed workday schedule, logistics, cleaning, scheduling meal deliveries to patients, etc.

• Spoke regularly with in-patients, out-patients and family about any dietary needs and concerns.

Duties included:

• Performing tasks as kitchen porter.
• Operating tills via point of sale (POS) systems to sell items.
• Serving food to customers and staff.
• Maintaining clean kitchen area and hot counter throughout day.