Gabriela Damalia Petcu

Cook

Sergiana

Brasov , Romania

2019.07 - 2023.08

Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
Ordered and received products and supplies to maintain well-stocked kitchen areas.
Mentored staff in food preparation and storage best practices.
Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
Verified proper portion sizes and consistently attained high food quality standards.
Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
Updated menus regularly, catering to range of dietary requirements to generate return custom.
Stored ingredients at safe temperatures in compliance with food hygiene regulations.
Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
Followed recipes precisely to deliver first-class meal quality and consistency.
Encouraged team to keep kitchen organised and stocked with supplies for easy use.
Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
Presented dishes with creative plating and merchandising.
Adjusted recipes based on availability of ingredients or current guest preferences.
Changed and sanitised surfaces between tasks to avoid cross-contamination.
Followed precise recipes detailing ingredient requirements and cooking methods.
Prepared uniform dishes with meticulous care and attention to detail and quality.
Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
Used batch cooking equipment to create multiple meal items at once.
Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
Created special menus for events with unique ingredients and recipes.
Monitored equipment operation and controlled settings to steam, roast and grill food.
Operated industrial kitchen equipment to mix and blend ingredients.
Enforced proper sanitation practices to prevent food spoilage and contamination.
Communicated closely with service teams to fully understand special orders.
Accounted for individual diets and allergens when cooking personal meals.
Reduced food costs with proper budgeting and inventory management.

Summary

Overview

Work History

Cook

Education

Cook - Economics

Skills

Languages

Timeline

Cook

Cook - Economics

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