Yves Alhucema

• Ensured compliance with health regulations, maintaining cleanliness and safety standards in the kitchen environment.
• Implemented quality control measures, improving consistency in food presentation and taste across all dishes.
• Participated in staff meetings to discuss operational improvements and enhance team communication within the kitchen.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Monitored inventory levels, coordinating with suppliers to maintain stock and manage costs effectively.

• Prepared diverse menu items following established recipes and hotel standards.
• Collaborated with team members to streamline food preparation processes and improve efficiency.
• Implemented daily specials based on seasonal ingredients, enhancing guest dining experiences.
• Trained new kitchen staff on best practices for food handling and presentation techniques.
• Oversaw kitchen operations during peak hours, ensuring timely service and high customer satisfaction.

• Prepared high-quality dishes using fresh, locally sourced ingredients to enhance menu offerings.
• Collaborated with kitchen staff to streamline meal preparation processes, improving service efficiency.
• Maintained cleanliness and organization in kitchen areas, adhering to health and safety standards.
• Monitored inventory levels and assisted in ordering supplies to ensure optimal stock availability.

• Prepared diverse dishes efficiently in high-volume kitchen environment.
• Collaborated with kitchen staff to ensure timely meal service and quality standards.
• Maintained cleanliness and organization of workstations to comply with health regulations.
• Assisted in menu planning, incorporating seasonal ingredients for enhanced flavor profiles.

• Prepared high-quality dishes in accordance with menu specifications and standards.
• Collaborated with team members to ensure timely service during peak hours.
• Implemented new plating techniques to enhance presentation and guest satisfaction.
• Contributed to menu development by providing input based on seasonal ingredients and trends.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Developed new recipes and flavor combinations to enhance customer dining experience.

• Assisted in meal preparation, ensuring adherence to food safety standards.
• Supported head chef in daily kitchen operations, enhancing workflow efficiency.
• Learned cooking techniques and recipes, adapting quickly to new tasks.
• Prepared ingredients for various dishes, following detailed instructions accurately.

• Collaborated with peers on group assignments, fostering teamwork and communication skills.

Adapted quickly to diverse learning environments, ensuring successful completion of coursework.

Management of kitchen including plan and cost recipe, management of staff , control stock and inventory

Learn the basics of preparing food and knife skills

• Assisted in preparation of ingredients for daily menu items.
• Maintained cleanliness and organization of kitchen workspace and equipment.
• Followed food safety and sanitation guidelines to ensure quality standards.
• Learned various cooking techniques under supervision of experienced chefs.
• Adapted quickly to new recipes and kitchen processes during peak hours.