mummydre pastries

Gifted Commis Chef with undeniable talents in developing menus to draw in
clientele. Passionate individual creating healthy dishes made with locally 
grown ingredients. Ready for new challenge creating tasty meals for 
successful establishment.

• Maintained well-stocked stations with supplies and spices for maximum
productivity.
• Prepared multiple orders simultaneously during peak periods with high
accuracy rate, maximizing customer satisfaction, and repeat business.
• Communicated closely with servers to fully understand special orders for
customers.
• Instructed new staff in proper food preparation, storage, use of kitchen 
equipment and sanitation.
• Prepared food items in compliance with recipes and portioning control
guidelines.
• Seasoned and cooked food according to recipes or personal judgment and
experience.
• Set up and prepared cooking supplies and workstations during opening and
closing to maximize productivity.
• Changed and sanitized cutting boards, benches, and surfaces between 
tasks to avoid cross-contamination.
• Checked for quality, kept track of old and new items and rotated stock to 
confirm freshness of food and ingredients.
• Created identical dishes numerous times daily with consistent care, 
attention to detail, and quality.
• Took food orders from cashiers and cooked items quickly to complete order
items together and serve hot.
• Maintained clean and organized work areas at all times to bring safety and
quality to food preparation process.
• Developed relationships with local suppliers to obtain freshest ingredients
available.
• Managed time by organizing and prioritizing kitchen duties to prepare and
serve food quickly.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Measured and mixed ingredients according to precise recipes for best
results.
• Managed kitchen budget for supplies and labor hours, consistently meeting 
targets.
• Monitored food quality and presentation to maintain high standards.
• Maintained food safety and sanitation standards.
• Identified inefficiencies leading to improved productivity.
• Managed opening and closing shift kitchen tasks.

Professional culinary cooking

Recipes and menu planning

Food spoilage prevention

Forecasting and planning

Sanitation regulations guidelines

Food plating and presentation