Princess Arianne Montemayor

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Prepared a variety of sauces from scratch according to recipes or customer requests.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Prepared workstations with ingredients and tools to increase efficiency.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Checked quality of food products to meet high standards.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

Azido Modern Japanese Restaurant

Robata Grill & Hot

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Planned work schedules for staff members based on customer demand and budget constraints.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Disciplined and dedicated to meeting high-quality standards.

Sultanah Restaurant ( Western / Mediterranean)

Handles Breakfast Team

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
• Checked finished plates before they were served to guests, making sure all components met quality standards.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
• Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
• Managed food usage with proper stock rotation to prevent spoilage.

Zengo by Richard Sandoval

Pan - Asian Cuisine

Robata Grill , Garde Manger , Pastry & Hot

Spice Market by Jean Georges - Vongerichten

Garde Manger & Hot

Garde Manger

Banquet, In room Dining & All day dining