Brayden Semmens

•To assist the head chef with guiding other staff members to produce well prepared meals

•keep stock levels to appropriate levels to minimise wastage.

•keep the kitchen clean and tidy during and after service hours

•work with the front of house team to send meals to tables

•weekly stocktaking

• Acted as head chef when required to maintain service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Prepare the kitchen and staff members for big events "Christmas" "mothers day"

• Maintained well-organized preparation levels to keep work consistent.
• 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.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.