Zelo Enterprises

As a line cook and chef my duties included but weren't limited to:

Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Handled and stored food to eliminate illness and prevent cross-contamination.

Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Monitored line processes to maintain consistency in quality, quantity, and presentation.

Maintained well-organized mise en place to keep work consistent.

Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Trained kitchen staff to perform various preparation tasks under pressure.

Developed new recipes and flavor combinations to enhance customer dining experience.

Utilized culinary techniques to create visually appealing dishes.

Set up and broke down kitchen for service.

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Participated in food tastings and taste tests.

Assisted with menu development and planning.

Coordinated with team members to prepare orders on time.

Worked closely with front-of-house staff to facilitate excellent customer service.

Monitored food production to verify quality and consistency.

Evaluated food products to verify freshness and quality.

Modified recipes to accommodate dietary restrictions and allergies.

Disciplined and dedicated to meeting high-quality standards.

Trained and managed kitchen personnel and supervised related culinary activity.