Sonam Choden

• 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.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Managed opening and closing shift kitchen tasks.

Maintained clean, organized kitchen to maximize efficiency and food safety.

• Demonstrated adaptability by quickly learning new techniques and recipes when changes were introduced to the menu or production methods.
• Washed dishes and sanitized prep area at end of each shift.
• Developed strong time management skills through prioritizing tasks during busy shifts for optimal productivity.
• Properly labeled and stored food and fresh ingredients in cooler or freezer to optimize freshness.