Kelly Freitas

- Control the whole kitchen managing kitchen staffs, working closely with others chefs of all levels and -kitchen costs to liaising with suppliers
- Controlling and directing the food preparation process
- Approve and polish dishes before they reach the customer
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Responsible for health and safety
- Responsible for food hygiene practices

-Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.

-Prepared workstations with ingredients and tools to increase efficiency.

-Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

-Inspected ingredients and equipment to ensure they meet quality standards.

-Monitored temperatures of prepared food and cold-storage areas.

-Ordered food supplies from vendors to maintain adequate stock levels.

-Monitored quality, presentation and quantities of plated food across line.

-Trained kitchen workers on culinary techniques.

-Organized special events such as banquets or catering services when required.

-Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

-Supervised the preparation of meals according to customer orders in a timely manner.

-Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.

-Reviewed purchase orders for accuracy prior to submitting them for approval.

-Created weekly work schedules for kitchen personnel based on anticipated business volume, planning kitchen staff schedules to maximize coverage and encourage collaboration.

-Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

● Responsible for directing food preparation
● Collab with Head Chef to assure best quality
● Produce high quality plates, with design and taste
● Assist with planning, inventory, cleaning and supplies

• - Control the whole kitchen managing kitchen staffs, working closely with others chefs of all levels and kitchen costs to liaising with suppliers
  - Controlling and directing the food preparation process
  - Approve and polish dishes before they reach the customer
  - Creating menu items, recipes and developing dishes ensuring variety and quality
  - Determining food inventory needs, stocking and ordering
  - Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Prepared workstations with ingredients and tools to increase efficiency.
• Monitored food production to guarantee quality standards were met.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assisted in developing marketing strategies aimed at increasing restaurant revenue.
• Inspected ingredients and equipment to ensure they meet quality standards.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Determined schedules and staff requirements necessary to prepare and plate food.

• My Friend's Place is an American deli known for their high quality, fresh food, and fast yet healthy sandwiches.
  
  - Prepare and cook all items in the menu
  - Ensure impeccable presentation and garnishing
  - Ensure quality and correct storage of ingredients
  - Managing stocks

• Minas Emporium is a high end international food supermarket, where fresh made sandwiches and delis
  were made in all different styles. From American/Mexican/Brazilian to Mediterranean style sandwiches, all made to order.
  
  - Prepare the bases before opening.
  - Cook and serve with good presentation burgers and sandwiches.
  - Manage stock and coordinate with the owners to buy products.
  - Clean and prepare the restaurant for the following day.