Chef
53 cafe and pastries
Kurrajong
09.2024 - Current
- Monitored quality, presentation and quantities of plated food across line.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Checked quality of raw materials before use.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Adjusted seasonings of dishes according to customers' tastes.