REYMOND RIVERA CRUZ

CHEF COMMIS HOT KITCHEN

SLICES CATERING LLC

08.2024 - 01.2025

Prepare and cook menu items everyday
Monitoring and maintain inventory levels of food and kitchen supplies, placing orders as needed
Ensuring that all food is of excellent quality and served in a timely manner
Planning the menu, keeping in mind budget, and availability of seasonal ingredients
Overseeing all kitchen operations
Coordinating kitchen staff, and assisting them as required
Training staff to prepare and cook all the menu items
Taking stock of ingredients and equipment, and placing orders to replenish stock
Enforcing safety and sanitation standards in the kitchen
Creating new recipes to keep the menu fresh
Keeping up to date with industry trends
Receiving feedback and making improvements where necessary
A thorough knowledge of all aspects of the operations of a kitchen
To be able to plan and delegate job tasks to the junior staff
To be able to mentor and coach junior chefs
Primarily to plan and direct food preparations
Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
Study each recipe and gather all necessary ingredients
Cook food in a timely manner
Delegate tasks to kitchen staff
Inform wait staff about daily specials
Ensure appealing plate presentation
Supervise Cooks and assist as needed
Check freshness of food and discard out-of-date items
Experiment with recipes and suggest new ingredients
Ensure compliance with all health and safety regulations within the kitchen area
Cooks guests' orders according to their preferences
Employs food safety best practices and makes sure that all kitchen staff members do the same
Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
Selects choice ingredients that will give dishes the best flavour