Chef De Partie
Taj Sats Air Catering
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
- Rotated stock to use items before expiration date.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Complied with portion and serving sizes as per restaurant standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
