Louis Favory

• Executed daily section prep, maintaining readiness for à la carte service and banquet operations.
• Supervised station workflow, ensuring consistent plating, timing, and portion control.
• Coordinated with kitchen team to streamline service during high-volume dining periods.
• Adapted menu items for dietary requirements while preserving presentation and flavour standards.

Prepared diverse menus to serve staff with quality meals each day.

• Streamlined food preparation processes for faster service times and better quality control.
• Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
• Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
• Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
• Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
• Resolved conflicts between team members amicably while taking steps to prevent future issues.
• Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.

Managed high-paced environments in a 5-star buffet with quality food served under pressure in an open kitchen.