I have extensive experience in managing various kitchen sections, including pastry, meat, and fish departments. I've led teams of up to five staff members, ensuring high-quality food preparation and presentation. My leadership style focuses on clear communication, delegation based on skills, and fostering a collaborative environment to enhance team performance and morale.

I thrive in high-pressure environments by maintaining a calm demeanor and prioritizing tasks effectively. I use time-management techniques to ensure that all orders are prepared efficiently and on time. Additionally, I regularly communicate with my team to address any issues promptly, ensuring smooth operations even during peak hours.

I implement strict quality control measures, including regular ingredient checks and adherence to standard recipes. I also conduct regular training sessions for my team to ensure they understand and can replicate the desired standards. Feedback from customers and management is consistently reviewed and used to make necessary adjustments.

I regularly attend culinary workshops and seminars, read industry publications, and follow leading chefs on social media. This helps me stay informed about new techniques, ingredient innovations, and emerging dining trends. I also experiment with new recipes and techniques in my own time to keep my skills sharp and innovative.

In a previous role, there was a conflict between two team members over work assignments. I addressed the issue by sitting down with both individuals, understanding their perspectives, and reassigning tasks based on their strengths and preferences. This approach not only resolved the conflict but also improved team dynamics and productivity.