Certainly, during my previous role at a catering company, we received a request for a gluten-free menu for a large event. I researched gluten-free alternatives and successfully adapted several recipes, ensuring they retained their original flavors and textures. This experience taught me the importance of flexibility and attention to detail when catering to specific dietary needs.

I prioritize food safety by strictly following the HACCP guidelines. This includes regular handwashing, using separate cutting boards for raw and cooked foods, and maintaining proper storage temperatures. I also ensure that all kitchen equipment is cleaned and sanitized regularly. These practices not only prevent cross-contamination but also ensure the food we serve is safe and of high quality.

I manage stress by staying organized and prioritizing tasks. I often create a checklist at the start of each shift to ensure nothing is overlooked. Additionally, I find that maintaining open communication with my team helps in delegating tasks effectively and reducing stress. Regular breaks and staying hydrated also help in maintaining my energy levels and focus throughout the shift.

I view feedback as an opportunity for growth. Whether it's from a supervisor or a customer, I listen carefully, ask clarifying questions if needed, and reflect on the feedback to improve my skills. I believe that constructive criticism is invaluable in refining my culinary techniques and enhancing the overall dining experience for customers.

In my previous role, I initiated a weekly team-building activity where we shared recipes and cooking techniques from our cultural backgrounds. This not only enriched our menu but also fostered a sense of camaraderie and mutual respect among team members. It was rewarding to see how this initiative improved our teamwork and the positive feedback we received from customers.