I have extensive experience in preparing meals for large groups, having worked in a high-volume kitchen for over five years. I am skilled in menu planning, ensuring nutritional balance, and efficiently managing kitchen staff to meet tight deadlines. My experience includes handling diverse dietary requirements and maintaining high standards of food safety and hygiene.

I prioritize understanding the dietary needs of our customers. I ensure that all kitchen staff are trained to identify allergens and handle food safely to prevent cross-contamination. For special requests, I work closely with the dietary team to modify recipes and provide suitable alternatives, ensuring all customers have a satisfying dining experience.

I implement strict inventory management and rotation practices, using the FIFO (First In, First Out) method. I also monitor storage conditions closely to ensure optimal freshness. Regular quality checks are conducted throughout the day, and any substandard items are promptly removed from service to maintain high standards.

During peak hours, I maintain clear communication and set realistic goals for the team. I encourage teamwork and recognize individual contributions to boost morale. By rotating tasks and providing breaks at strategic times, I ensure that the team remains energized and focused, which helps in managing the workload efficiently.

Once, during a major event, we faced a sudden influx of unexpected guests, which overwhelmed our kitchen staff. I quickly reassigned tasks, prioritized orders, and coordinated with the front-of-house team to manage the situation. By maintaining calm and effective communication, we were able to serve all guests promptly and without compromising on quality.