ORESTIS AVDIAI

• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Monitored food and labor costs to verify budget targets were met.
• Developed close relationships with suppliers to source best ingredients.
• Prepared items for roasting, sautéing, frying, and baking.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Implemented food cost and waste reduction initiatives to save money.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

• Arranged for kitchen equipment maintenance and repair when needed.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Implemented food cost and waste reduction initiatives to save money.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Assisted with menu development and planning.
• Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Monitored food and labor costs to verify budget targets were met.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
• Participated in food tastings and taste tests.

commi work after of the end from my technical school

preperation vegan cold cuisine