Kadin Pavel

Same role and duties as previously listed

The Black Forest kitchen had 4 sections, 3 of which I worked during my year there

I started in the back, as the Black Forest restaurant was fine dining it had three course meals, the back of the kitchen handled starters and deserts. I would make the first small dish to go out to the customer, this could be a Caesar salad, spinach salad, shrimp cocktail, seafood salad, combo salads combing a few onto one plate. Deserts would include apple strudel, Black Forest cake, a selection of ice cream deserts with different toppings and the special of the day (baked goods, compote and ice cream, moose etc)

The second section was fryer, I would handle all schnitzels, cordon Bleu, crumbed salmon, crumbed prawn and nuggets

Third section was the line, where I would call out orders and plate up the food. This mainly included managing all orders to flow, 4th section was making steaks, lobsters, escargot (which I did not do) so having to communicate between sections so one starts earlier than the other and all food comes out at the same time nice and hot

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Responsible for opening and closing the restaurant, preparing the kitchen for breakfast and ensuring a smooth open for the next day.
• Handle ordering and supply management.

Same role and duties as previously listed

• Stretching pizza, general food prep and managing a high intensity of orders keeping all pizza flowing through the wood fire oven, coming out to perfection

Same role and duties as previously listed

• A one man kitchen where I would make breakfast and lunch, I would have to stay on top of kitchen stock making sure we don't run out for the day and preparing for the next.

• I was responsible for keeping the kitchen in a clean state aligning with health and safety regulations

• As this was a small cafe I would often have to manage the kitchen as well as the coffee machine when needed

Same role and duties as previously listed