Raymond Obay

supervising the kitchen stuff.over seeing food preparation.menu planning.and ensuring food quality safety standard are met.

• Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
• Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
• Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
• Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.

• Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
• Streamlined food preparation tasks for more efficient service during peak hours.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Communicated closely with servers to fully understand special orders for customers.