MICHSON LUIS

Fostered positive working environment promoting teamwork and cooperation.

Kept abreast with latest culinary trends updating menu offerings regularly.

Led daily staff briefings facilitating better communication among the team members.

Oversaw preparation of all dish components guaranteeing adherence to recipe specifications.

Implemented cost-control measures reducing waste whilst maintaining quality standards.

Developed seasonal menus for enhanced customer satisfaction.

Maintained clean, hygienic work environment contributing to health and safety compliance.

Reinforced adherence to food hygiene regulations safeguarding public health.

Resolved kitchen conflicts swiftly ensuring smooth operation of the kitchen team.

Worked closely with front-of-house staff ensuring seamless service delivery.

Instituted inventory control system minimising stock discrepancies and shortages.

Managed the daily operations of a high-volume kitchen by prioritising tasks and ensuring food safety standards.

Trained junior staff to improve their culinary skills and knowledge.

Collaborated with head chef for menu planning, improving overall dining experience.

Prepared gourmet dishes, achieving high customer praise.

Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.

Created recipes to maximise profit by delivering on target food costs per dish.

Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.

Developed chefs to run stations efficiently during peak service periods.

Utilised excess stock by developing recipe adaptations and special menu items.

Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.

Planned and directed food preparation in fast-paced restaurant environments.

Maintained total control to maximise guest satisfaction and team productivity.

Acted as head chef when required, maintaining continuity of service and quality.

Delivered food to highest hygiene, quality and safety standards by strictly following regulations.

Checked freezers and refrigerators to verify correct storage and temperatures.

Followed recipe specifications strictly to produce high volume of food orders.

Assisted cooks to determine freshness and quality of dishes.

Trained junior kitchen staff in food preparation and hygiene practices.

Helped staff adhere to restaurant quality and service requirements through effective management and motivation.

Collaborated with head chef to create innovative, seasonal menus for special events.

Monitored kitchen operations to spot and correct issues impacting team performance or quality.

Applied culinary expertise toward development of seasoned, complex and speciality foods.

Created estimates of food and labour costs to set accurate operating budgets.

Developed menus for continuous use, events and promotions for different seasons.

Reduced customer complaints by enforcing strict quality control procedures.

Forecasted demand and orders optimum level of supplies to prevent spoilage.

Maximized restaurant capacity by coordinating seamless, efficient meal services.

Assisted and supported the executive chef in routine and specific tasks

Ensured customers are served well-on-time and effectively

Helped with the planning of menus and meals

Maintained high food quality and presentation

Supervised the preparation and service of food

Rotated products to avoid spoilage

Handled concerns in the kitchen

Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties

Assisted to the sales and cuisine team

Monitored food expenditure

Performed product inventory

Helped executive chef to pick and train kitchen personnel

Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

Maintained and monitored hygiene, health and safety standards and monitor that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered

Maintained and monitor quality, conducts quality control checks according to HACCP regulations

Assisting in all kitchen related activities including ordering for supplies and budget control.

Meal preparation, supervision and check daily forecast to ensure appropriate production level.

Assisting with the preparation, cooking and presentation of different foods in the restaurant

Custodian of the entire food production happening in my shift.

Reporting to chef-de-partie

Handling and maintaining equipment, machinery and tools in the kitchen.

Responsible for the proper care and handling of all meat items in the preparation area.

Responsible for the proper care, handling and utilization of all trimmings, leftovers and waste products such as bones, skin, fats etc.

Informing the Chef in charge about the quantity of meats and groceries required for the next days operation. Check daily orders.

Proper store and stock all the groceries and perishables received in the kitchen

Responsible for hygiene and sanitation in his section

Assuring orderly handling food items like fish, seafood’s, lamb and other meats