junior Chef
astered the creation of 50 gourmet recipes, elevating the establishment's culinary prestige.
• Executed strategic inventory management, slashing food waste by an impressive 20%.
• Directed a dynamic team of 5, propelling kitchen productivity by an outstanding 30%.
• Pioneered a farm-to-table program, markedly enhancing the caliber and freshness of ingredients.
• Flawlessly coordinated over 200 events, securing exceptional guest satisfaction rates.
• Established stringent hygiene protocols, securing a prestigious 5-star hygiene accolade.
cooking,cutting,time management,team work, cuminication