Ludmilla Moretti

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Developed daily specials utilizing seasonal ingredients.
• Trained new hires in proper cooking techniques and recipes.
• Supervised cooks and other kitchen personnel during meal services.
• Performed weekly inspections of all equipment for safety compliance.
• Established standard procedures for plating presentations.
• Analyzed customer feedback to identify areas of improvement in service or product quality.

• Organized and maintained the daily mise en place for all stations.
• Managed food inventory, ordering and receiving of products from vendors.
• Maintained a clean work area to ensure compliance with health regulations.
• Ensured accurate completion of prep lists and production sheets on a daily basis.
• Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
• Monitored food temperatures during storage, preparation and service to meet safety standards.
• Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
• Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
• Checked food portioning for optimal presentation and cost control.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Cleaned and sanitized kitchen equipment, utensils and work stations.

• Ordered food supplies from vendors to maintain adequate stock levels.
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Monitored food production to guarantee quality standards were met.
• Established portion control guidelines to reduce waste and maximize profits.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.
• Supervised the preparation of meals according to customer orders in a timely manner.
• Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
• Maintained accurate records of inventory, sales, labor costs, and other operational costs.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Inspected ingredients and equipment to ensure they meet quality standards.

• Checked temperature control settings throughout service periods to ensure food was being cooked correctly.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Prepared workstations with ingredients and tools to increase efficiency.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
• Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
• Monitored portion control to ensure consistency across the menu items.

As a junior sous chef my responsibility were to:

• Given support to head chef and sous chef
• Leading the kitchen, helping the others chefs
• Mentored and trained junior staffs
• Interviewed and inducted new chefs
• Making sure the food quality it was outstanding and followed the specs
• complete the paper work like:HACCP (Hazardous Analysis and Critical Control Point)
• Food temperature, fridges temperatures, blast chiller records, delivery invoices, allergens sheet.
• COSHH (Control of Substances Hazardous to Health

• Supported the head chef
• Responsible to placed orders
• Making the rotas
• Stock control
• Lead the kitchen.
• Mentored and Trained new staffs
• Daily paper work like food safety temperature, fridges temperatures, wastage, blastchill records.
• Food quality and presentation.