Kristiana Sienna

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.

- Completed all 3 years of chef apprenticeship here

- Experience in managing kitchen shifts as well as supervising and training chefs on duty

- Reviewed stock and did ordering for the restaurant for both pantry and general stock for FOH (stock take)

- Experience in a fast paced and high pressure kitchen

- Trained on all sections of the kitchen including larder, grill and pans/hot side; also did pass section during service

- Worked flexible hours; night, weekend, and holiday shifts

- Improved operations through consistent hard work and dedication