PARITAT WANDEE

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
• Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.

• Controlling kitchen operations without a sous chef or Ex-chef.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Prepared and plated food items according to established recipes and presentation standards, improving dish consistency and customer satisfaction
• Assisted the Sous Chef and Executive Chef
in menu planning, food prep, and inventory control, reducing food waste by 12% through better ingredient management.
• Managed food storage, ensuring proper sanitation and adherence to health codes, helping the restaurant pass all food safety inspections with zero violations by 15%.
• Worked collaboratively with other kitchen
staff to ensure timely and efficient service during peak hours, reducing average meal wait times.

• Prepared items for roasting, sautéing, frying, and baking.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Assisted with menu development and planning.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

• Prepped daily menu items to quickly deliver upon request.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Rotated through all prep stations to learn different techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
• Planned and directed high-volume food preparation in fast-paced environment.
• Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.

• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• 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.