Nelly Tabisal

Chef

Kitchenhand

05.2022 - Current

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Maintained well-organized mise en place to keep work consistent.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Monitored food production to verify quality and consistency.
Evaluated food products to verify freshness and quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Disciplined and dedicated to meeting high-quality standards.
Coordinated with team members to prepare orders on time.
Worked closely with front-of-house staff to facilitate excellent customer service.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Developed new recipes and flavor combinations to enhance customer dining experience.
Developed close relationships with suppliers to source best ingredients.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Implemented food cost and waste reduction initiatives to save money.
Participated in food tastings and taste tests.
Utilized culinary techniques to create visually appealing dishes.
Assisted with menu development and planning.
Set up and broke down kitchen for service.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Reduced food waste significantly, introducing composting program and revising portion sizes.
Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
Created recipes and prepared advanced dishes.

Summary

Overview

Work History

Chef

Education

Certificate III in Hospitality - (Catering And Cooking)

High School Diploma -

Skills

Certification

Languages

Timeline

Chef

Certificate III in Hospitality - (Catering And Cooking)

High School Diploma -

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