CHONA GALANDI

•Able to prepare the station before work start, experience plating dishes, storing food, testing recipe and keep the area clean.

•Experience to list the purchased ingredients and inventory

•Work closely with other chef staff to ensure success

•Wash, chop and season vegetable, meats and other before they are cooked.

•Able to learn Italian Cuisine and authentic ingredients.

• Able to clean and sanitize works station before start. Prepare Cold appetizer including cold cuts, salmon roll up etc.
• Streamlined pantry operations by implementing effective storage solutions for perishable goods.
• Participated in regular kitchen inspections by health department officials, ensuring that the establishment consistently met or exceeded local food safety requirements.
• Upheld safety protocols at all times by following proper knife-handling techniques, wearing protective gear when necessary, and using equipment safely as required by established guidelines.
• Worked closely with the head chef to maintain portion control standards, minimizing food costs while maintaining quality and consistency across all dishes prepared.
• Consistently met or exceeded daily production quotas for cold appetizers, salads, dressings, garnishes, Herb vinaigrettes, dips, nut, cheese etc.
• Assisted in training new hires on proper food handling techniques and kitchen procedures, ensuring consistent quality of all dishes prepared.
• Developed new menu items in collaboration with the head chef, incorporating seasonal ingredients and current culinary trends.
• Evaluated food products to verify freshness and quality.

• Measured, mixed, and cooked ingredients following directions and nutritional restrictions.
• Reduced food waste through proper portion control, ingredient management, and creative use of leftovers.
• Ensured guest satisfaction by accommodating special dietary needs or requests throughout meal preparation process.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Maintained detailed Inventory, by Checking and do Physical Count of the stocks to ensure transparency and accountability in the workplace.
• Conducted regular audits to ensure adherence to established protocols, minimizing potential errors or inaccuracies in reported numbers.
• Maintained detailed records of all counting activities, ensuring trans