Peter Milic

Maritime Cook

ESS Compass Group

03.2012 - 05.2019

Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Reduced food waste significantly by implementing proper portion control and storage techniques.
Streamlined kitchen operations with effective communication and collaboration among team members.
Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
Supported kitchen staff training and development, leading to increased productivity and efficiency.
Prepared meals efficiently under time constraints for timely service during peak hours.
Contributed to positive guest experiences by accommodating special dietary needs and requests.
Collaborated with the management team to develop new menu items based on customer feedback and preferences.
Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Achieved cost efficiency by implementing effective budgeting and resource allocation strategies in the kitchen.
Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Prepared food items in compliance with recipes and portioning control guidelines.