I have over 10 years of experience in high-volume kitchens, including five years as a Senior Cook at a busy downtown hotel. I've managed teams of up to six cooks, ensuring efficient meal preparation and maintaining high food quality standards. My experience includes menu planning, inventory management, and implementing cost-saving measures without compromising taste or presentation.

I thrive under pressure and have developed effective strategies to manage stress, such as prioritizing tasks, delegating responsibilities, and maintaining open communication with my team. I believe in leading by example, staying calm, and focusing on solutions rather than problems. This approach helps maintain a productive and positive kitchen environment even during peak hours.

I adhere strictly to HACCP principles and ensure all team members are trained in food safety protocols. Regular cleaning schedules, proper food storage, and temperature control are integral parts of my routine. I also conduct periodic audits to identify and rectify any potential hazards, ensuring compliance with local health regulations.

I believe in fostering a supportive and inclusive environment where junior staff feel valued and encouraged to learn. I provide hands-on training, regular feedback, and opportunities for them to take on new challenges. Recognizing their achievements and offering constructive criticism helps in their professional growth and boosts team morale.

At my previous job, we frequently had guests with various dietary restrictions. I successfully adapted several core recipes, such as substituting gluten-free flour in our pastries and using plant-based proteins in our main courses. These adaptations not only met customer needs but also expanded our menu appeal, enhancing customer satisfaction and loyalty.