Nombali Shandu

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to lower grocery costs.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Mentored kitchen staff to prepare each for demanding roles.
• Acted as head chef when required to maintain continuity of service and quality.
• Monitored and controlled overhead and production costs with responsibility for profit and loss.

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• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Disciplined and dedicated to meeting high-quality standards.
• Reduced food costs 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.

• Plated meals paying special attention to garnishes and overall presentation.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Maintained well-organized mise en place to keep work consistent.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
• Mentored kitchen staff to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.
• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.
• Complied with portion and serving sizes as per restaurant standards.
• Rotated stock to use items before expiration date.

• Complied with portion and serving sizes as per restaurant standards.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Collaborated with staff members to create meals for large banquets.
• Aligned seasonal promotions with ingredient availability to maximize profits.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained well-organized mise en place to keep work consistent.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Stayed up-to-date on menu changes to help customers make food choices.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Suggested appropriate food and drink pairings to increase per-ticket sales.
• Bussed and reset tables to keep dining room and work areas clean.
• Greeted new customers, discussed specials and took drink orders.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• Upsold drink specialty items, wine selections and desserts to increase overall sales and exceed targets.
• Checked identification for minimum age for sale of alcoholic beverages.
• Enlisted coworkers' assistance for multi-order delivery to avoid spilling or dropping food.
• Used cash registers and credit card machines to cash out customers.
• Inspected dishes and utensils for cleanliness.