Chef De Cuisine
MACADO CLUB
- Designed and executed seasonal menus, incorporating local ingredients to enhance dining experience.
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Collaborated with suppliers to source high-quality ingredients while managing inventory levels effectively.
- Trained junior chefs on culinary techniques and kitchen procedures, fostering skill development.
- Streamlined kitchen processes to improve workflow efficiency, reducing preparation time for service delivery.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
