I have worked in a high-volume restaurant for two years where I was responsible for preparing ingredients, assisting chefs with meal preparations, and maintaining kitchen cleanliness. This experience taught me the importance of time management and teamwork in ensuring smooth operations and high-quality food service.

I manage stress by staying organized and prioritizing tasks. I also communicate effectively with my team to ensure we are all on the same page. This approach helps me stay calm and focused, even during the busiest times, ensuring that all tasks are completed efficiently and to a high standard.

I strictly follow all food safety protocols, including proper handwashing, using gloves, and maintaining clean work surfaces. I also ensure that all food is stored and cooked at the correct temperatures to prevent contamination. Regular training and staying updated on food safety regulations are also part of my routine.

I believe in fostering a positive and collaborative environment where everyone feels valued. I contribute by being proactive, offering help where needed, and maintaining open communication. I also appreciate feedback and am always willing to learn from my colleagues to improve our team's performance.

When I joined a new restaurant, they introduced me to sous-vide cooking, which was new to me. I quickly learned the technique by watching tutorials, practicing, and seeking guidance from the head chef. Within a week, I was able to prepare dishes using this method, demonstrating my adaptability and eagerness to learn.