Adi Benchetrit

• Developed recipes for cakes, pastries, cookies, and other desserts.
• Managed a team of pastry assistants in the production of high-quality treats.
• Ensured all ingredients were fresh, safe and properly stored.
• Ordered supplies as needed to maintain inventory levels.
• Demonstrated proper food handling techniques to staff members.
• Instructed line cooks on preparation of doughs and icings.
• Maintained cleanliness of work areas according to health code regulations.
• Trained new employees on sanitation procedures and safety guidelines.
• Assisted with the development of new products through recipe testing and experimentation.

Preparations in the back kitchen. Service in the GM and the pans. Customer Service.

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Ensured that all necessary equipment was available and properly functioning before service began.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Checked quality of food products to meet high standards.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Prepared workstations with ingredients and tools to increase efficiency.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.

• Measured, mixed and prepped raw materials according to company specifications and recipes.
• Trained kitchen workers on culinary techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.

• Measured, mixed and prepped raw materials according to company specifications and recipes.
• Trained kitchen workers on culinary techniques.
• Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
• Created [Number] desserts such as cakes, frozen treats and pastries weekly.
• Finished baked goods with glazes, icings and other toppings.
• Set ovens to appropriate temperatures to pre-heat.
• Combined ingredients by hand and with electric mixing equipment.
• Blended ingredients and mixed dough, following recipes.

• Broke down, cleaned and sanitized work stations at end of shift.
• Followed production list provided by supervisor.
• Prepared and built food items according to standardized recipes and directions.
• Properly stored food by adhering to food safety policies and procedures.
• Set up work stations, prep tables, service counters and steam tables.
• Adhered to company safety policies and procedures regarding proper food safety and sanitation.
• Inspected finished food products for quality and adherence to customer specifications.
• Maintained clean, organized work area at all times and encouraged similar dedication in team members to maximize group efficiency.
• Contributed to positive work environment for all staff members through active listening and effective communication.
• Followed recipes with accuracy and precision to achieve optimal integrity of food products, including specific flavor and texture.
• Produced food products of desired flavors, textures, colors and bouquets by properly interpreting and following established recipes and procedures.
• Selected, measured and weighed ingredients in specified amounts.
• Filled processing containers, including kettles, pressure cookers and vats with various ingredients in preparation for mixing.