I have extensive experience in menu planning and recipe development, having worked in various culinary settings. I ensure that menus are balanced, appealing, and cater to diverse dietary needs. My process involves researching seasonal ingredients, considering nutritional values, and incorporating customer feedback to continuously improve the offerings.

Food safety and sanitation are paramount in my kitchen. I implement strict protocols such as regular handwashing, proper food storage, and temperature control. I also conduct regular staff training on food safety practices and maintain a clean workspace to prevent cross-contamination and ensure the highest standards of hygiene.

Effective communication and teamwork are key during peak hours. I delegate tasks based on staff strengths, provide clear instructions, and maintain an open line of communication. Regular briefings before shifts help align everyone on the day's goals and potential challenges, ensuring a coordinated effort to deliver high-quality service.

In a previous role, I had to adapt a menu to cater to a large group with various dietary restrictions, including gluten-free, vegan, and nut allergies. I worked closely with the dietary team to create alternative dishes that maintained the original menu's flavor profile while ensuring all restrictions were met, resulting in positive feedback from the guests.

I stay updated by attending industry conferences, participating in culinary workshops, and following leading chefs and food publications on social media. Additionally, I engage in continuous learning through online courses and reading culinary journals. This helps me incorporate innovative techniques and trends into my cooking while maintaining a high standard of quality.