VERNICE JOY BARTOLOME

· Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

· Developed kitchen staff through training, disciplinary action, and performance reviews.

· Developed and cooked memorable dishes that brought new customers into the establishment.

· Mentored kitchen staff to prepare each for demanding role.

· Monitored line processes to maintain consistency in quality, quantity, and presentation.

· Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

· Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflow.

• 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.
• Plated meals paying special attention to garnishes and overall presentation.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Seasoned and marinated cuts of meat, poultry and fish.
• Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.

• 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.
• Complied with portion and serving sizes as per restaurant standards.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sautéing, frying, and baking.
• Sanitized all counters properly to prevent food-borne illness.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

• Streamlined kitchen operations for increased efficiency and reduced food waste.
• Demonstrated excellent multitasking abilities by simultaneously preparing multiple dishes while maintaining quality standards.
• Maintained strict adherence to food safety guidelines and sanitation protocols to ensure a safe dining environment.
• Improved teamwork among kitchen staff by fostering a positive and collaborative working environment.