Peter Ellender

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Coordinated with team members to prepare orders on time.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.

Washing dish and other equipment eg deep frys

Prepping sauces by following recipes

Slicing meat for platters

Reviving dry and fresh stock

prepping and cooking for functions up to 200 people

Complete pack down of kitchen eg cleaning all surfaces and freezing stock

Stock rotation. Eg large walk in fridge, large freezer

Prepping salsa by reading the repcies

Making taco dough and cooking tacos for services by using the proper

equipment

Receiving and and placing orders for stock

Supervising and managing a kitchen

Cleaning equipment eg. deep frys, stove tops, char griller,taco machine

Working with a team to prep for function up 50 people

Maintaining a front section by restocking and cleaning

Prepping a wood fire for overnight cooking

Utilized proper cleaning techniques to sanitize counters and utensils used

in preparation of raw meat, poultry, fish and eggs.

Prepared meals from scratch using authentic, popular recipes to generate

repeat business.

Prevented cross-contamination from utensils, surfaces and pans when

cooking and plating meals for food allergy sufferers.

Maintained well-organized mise en place to keep work efficient and

• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Collaborated with head chef and owners to create delicious meals for large banquets, including bbq and funtcions, events for up to 200 people.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.