PATRICK S. DAVID

• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.

• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Executed efficient mise en place to facilitate smooth service.
• Monitored line production to achieve consistent quality.
• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Supervised and trained junior chefs cook assigned dishes.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Cultivated continuous improvement environment, routinely identifying and addressing training needs to drive staff development.
• Liaised with management to align daily operations with overarching priorities.
• Accurately measured dish ingredients to support precise portioning.
• Complied with food safety regulations.
• Periodically cleaned kitchen stations in line with sanitation regulations.

• Measuring out meal ingredients according to a recipe

• Prepping various ingredients such as meats and vegetables

• Collaborating with the Executice Chef and Cooks to prepare meals

• Cleaning up the kitchen space after cooking each meal and ensuring the prep area and kitchen is cleaned and sanitised at the end of the shift.

• Rotating stock items as per established procedures

• Properly storing food items at appropriate temperatures

• Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
• Lifted and carried heavy materials.
• Pushed, pulled and transported large loads and objects.
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Adhered to procedures in preparing food items.