Chef
Café
Heidelberg
01.2010
- Successfully managed a team of 4 chefs and kitchen staff, ensuring efficient operation and timely food preparation
- Developed and executed innovative menus, incorporating seasonal ingredients and culinary trends, resulting in increased customer satisfaction and repeat business
- Maintain high standards of food quality, taste, and presentation, consistently meeting or exceeding guest expectations
- Trained and mentored junior chefs
- Implemented effective cost control measures, optimizing inventory management and reducing waste.