Acted as head chef when required to maintain continuity of service and quality. Mentored kitchen staff to prepare each for demanding roles. Maintained well-organized mise en place to keep work consistent. Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.

Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques. Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu. Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Maintained well-organized mise en place to keep work consistent. Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques. Assisted other chefs with ingredients preparation in support of recipes designed by head chef. Measured high demand spices and commonly used ingredients to prevent overages and waste. Rotated through all prep stations to learn different techniques. Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.