NICO BRYLLE D VILLA

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Developed and remained accountable for safety, quality, consistency and adherence to standards
• Disciplined and dedicated to meeting high-quality standards
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
• Cultivated positive relationships with vendors to source best ingredients at best prices
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Planned and directed high-volume food preparation in fast-paced environment

• I was in charge of all aspects of kitchen in the Head Chefs Absence.
• Developing and improving the menu with the Head Chef.
• Responding to feedback from the guests and reacting.
• HElping the Head Chef maintain good GP, reduce wastage and increase profit.
• Following health and safety guidelines and filling relevant paperwork.
• Conducting stock checks and placing stock orders.
• Playing as a key member of the team and Building good rapport with the crew.

During the pandemic, me and my friends started a market food stall, where I was one of the Chef looking after the food-side of the business, from the menu, food hygiene compliance, costing and pricing, Evaluated suppliers to maintain cost controls and improve operations and many more. But since the COVID restrictions have eased and everyone has gone back to each other’s full time jobs, we have all decided to pause trading.

• Germany - 4 weeks work experience