Commis Chef
Royal Caribbean International
03.2020 - Current
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared various sauces, dressings, side dishes, and garnishes as needed for daily menu offerings.
- Contributed to a positive work environment by effectively collaborating with team members and supporting their needs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Ensured consistent quality control by tasting dishes before they were sent out to patrons, making necessary adjustments as needed.
