Josateki Lesumaiyasawa

Chef De Partie

Shangri-La Resort

Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Trained kitchen staff to perform various preparation tasks under pressure.
Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Maintained well-organized mise en place to keep work consistent.
Operated all kitchen equipment safely to prevent injuries.
Rotated stock to use items before expiration date.
Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Complied with portion and serving sizes as per restaurant standards.
Prepared items for roasting, sautéing, frying, and baking.
Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Plated meals paying special attention to garnishes and overall presentation.
Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Developed and cooked memorable dishes that brought new customers into establishment.
Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Sanitized all counters properly to prevent food-borne illness.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
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.
Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Planned and directed high-volume food preparation in fast-paced environment.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Coordinated with team members to prepare orders on time.
Participated in food tastings and taste tests.
Disciplined and dedicated to meeting high-quality standards.
Implemented food cost and waste reduction initiatives to save money.
Monitored food production to verify quality and consistency.
Modified recipes to accommodate dietary restrictions and allergies.
Utilized culinary techniques to create visually appealing dishes.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Set up and broke down kitchen for service.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Assisted with menu development and planning.

Summary

Overview

Work History

Chef De Partie

Education

Certificate III - Bakery And Pastry

Skills

Certification

Languages

Timeline

Chef De Partie

Certificate III - Bakery And Pastry

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