Eodia Friska Piung

· Followed proper handling and sanitation procedures to comply with food safety standards and protocols.

· Maintained clean, trash-free workspaces to maximize productivity and safety.

· Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.

· Made food according to standard recipes with requested changes for customer satisfaction.

· Learned other teammates' work tasks to train as backup.

· Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

· Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.

· Serving guests for breakfast buffet

· Collected, arranged and input information into database system.

· Developed and updated tracking spreadsheets for process monitoring and reporting.

· Frequently inspected production area to verify proper equipment operation.

· Completed paperwork, recognizing discrepancies and promptly addressing for resolution.

· Used Microsoft Word and other software tools to create documents and other communications.

· Input, analyzed and reported on data covering all aspects of procurement operations.

· Developed and strengthened supplier relationships.

· Maintained ongoing communication with suppliers to promote workflow and respond to inquiries.

• Prepared fresh ingredients to meet anticipated service demand.
• Chopped vegetables, created sauces and prepared garnishes for common recipes.
• Followed proper sanitation practices to maximize safety and prevent cross-contamination.
• Worked quickly and flexibly to keep up with high volume of food orders per shift.
• Organized kitchen spaces in line with food storage procedures.
• Carried out orders to meet demand in fast-paced environment.
• Restocked and prepared stations to support kitchen operations.
• Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.
• Collaborated with front- and back-of-house team members to avoid service delays.
• Produced consistent results by memorizing recipes, portion sizes and plating techniques.
• Produced excellent food quality and presentation within target timeframes.