L Sachiko Makhara Valencia

• Prepping food for all our functions during the week.
• in charge of some functions in our different venues.
• In charge of all the dietaries for all our menus in all the venues. Researching all the ingredients we use.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.

• In charge of the Tea room, and gallery kitchen cafe, changing the menu with the exhibition in place, making sure all was fresh innovative and covering all dietaries.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Created recipes and prepared advanced dishes.
• Arranged for kitchen equipment maintenance and repair when needed.
• Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

• In charge of VIP rooms, making sure all the food was going out on time, cooked properly and well presented.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

• Be in charge of a Room, preparing and making sure all was in time, well cooked and presented properly to the customers.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

• During and After COVID pandemic, prepping hampers for Melbourne cup and also for small functions.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

• Helping prepping all the food for the different functions we got during the week.
• Assisting at the functions.

• Preparing all food for the functions, and also helping at functions with different customers.
• Proven ability to learn quickly and adapt to new situations.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Worked flexible hours across night, weekend, and holiday shifts.
• Used critical thinking to break down problems, evaluate solutions and make decisions.

• In charge of another mexican resturant outside CBD, dinner services, small functions.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.

• In charge of a small authentic mexican restaurant, working lunch and dinner service.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and prepared advanced dishes.
• Obtained fresh, local ingredients to lower grocery costs.
• Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

Running the Grill section for lunch and dinner service

• Self-motivated, with a strong sense of personal responsibility.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• In charge of cold section at persimmon restaurant, and functions inside the Gallery

• In charge of Larder section at The Garden restaurant and also rooms service, pastry shifts and also baker shifts, in charge of all the pastries to be done and delivered in the morning.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Organized and detail-oriented with a strong work ethic.
• Paid attention to detail while completing assignments.
• Demonstrated strong organizational and time management skills while managing multiple projects.