Noni Pazakou

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Developed close relationships with suppliers to source best ingredients.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
• Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

• Maintained well-organized mise en place to keep work consistent.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Evaluated food products to verify freshness and quality.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure

Prepared items for roasting, sautéing, frying, and baking.

• Rotated stock to use items before expiration date.
• 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.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Coordinated with team members to prepare orders on time.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Checked food temperature regularly to verify proper cooking and safety.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.