Working in the Chameleon’s Kitchen of Royal Palm Golf & Country Club, which is a fine dining restaurants’s kitchen of Fusion Cuisine.
• Keep a spotless kitchen while working on the line by wiping counters, throwing away debris and addressing spills and other messes immediately.
• Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
• Monitor food quality and freshness using thermometers during cooking, visual inspections, the smell test.
• Assisted with acceptance and storage of deliveries; reconciled inventories, received demands and reported damaged goods or discrepancies.
• Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.
• Assisted chefs in food preparation and helped run assigned station.
• Worked in all stations to facilitate food order.
• Maintained cleanliness of all kitchen areas, and assisted kitchen staff to clean, store, and maintain all kitchen equipment, supplies, and food inventories.
• Responsible for receiving, storing, and rotating produce, dairy, meat, fish and poultry based on a FIFO rotation.
• Responsible for straining, cooling, and storing stocks in a timely manner.
• Accompanied the event’s team on special events to assist in preparation, plating, and service.
• Closed work stations, also cleaned to ensure they are sanitized and prepared for the next day.
• Maintained kitchen hoods, exhaust system, and drains to ensure proper ventilation and drainage throughout the day.
• Perform multi-tasks smoothly and effectively in a fast-paced environment.

• Prepared food based on health codes and quality standards.
• Stored food safely to prevent spoiling.
• Identified and reported any safety concerns to management.
• Maintained kitchen clean and removed garbage at regular intervals.
• Moved food products to and fro from kitchen and storage areas.
• Maintained kitchen equipment and reported any maintenance and repair related issues to Manager.
• Ensured to follow health and safety procedures at all times.
• Maintained work areas safe and organized.
• Working in all basic kitchen departments on rotation including cold kitchen, hot kitchen (continental & oriental sections) and sweet section.

• Scheduled a staff of 20 team members and assigned specific responsibilities for each employee to cover duties including cleanliness & maintenance of the campus / building.
• Review employee performance standards with each individual staff member periodically and help set goals to improve outcomes.
• Implemented a successful updated training program for new employees to help improve staff retention rate.
• Guided employees when faced with a difficult challenge in their work or when working with a team member and experiencing a conflict.
• Familiarity in store & stock handling and inventory control.