Cold Section (Garde Manger) Experience:currently works
As part of the cold kitchen team, I was responsible for preparing and presenting a wide range of cold dishes, including gourmet salads, composed appetizers, cold seafood plates, and charcuterie boards.
- I maintained high standards of hygiene and organization, ensuring all ingredients were fresh, properly stored, and prepped to service specifications.
- My focus was on balance, detail, and elegant presentation, consistently delivering visually appealing, and flavorful cold plates.
- I worked with vinaigrettes, emulsified dressings, cold sauces, and had strong plating skills under time pressure.
Key Skills:
- Knife precision and vegetable carving
- Chilled storage and food safety management
- Speed, cleanliness, and consistency during service.
Tempura Section Experience:
- In the tempura section, I was in charge of preparing traditional and contemporary tempura items, focusing on maintaining a crisp texture and a light flavor.
- I managed proper oil temperatures, batter consistency, and timing to ensure each item came out golden, airy, and non-greasy.
- I worked with a variety of ingredients—shrimp, seasonal vegetables, and herbs—ensuring even cuts, correct preparation, and quick turnover.
- I also handled tempura platters for à la carte and banquet service, paying attention to both quality and presentation.
Key Skills:
- Tempura batter preparation and frying technique.
- Oil temperature control and fryer management
- Knowledge of Japanese flavor profiles and dipping sauces
Food recieving duties (previous worked)
- Receive all incoming food items (chilled, frozen, dry) according to the delivery schedule.
- Inspect quality, quantity, and condition of goods upon arrival.
- Verify delivery against purchase orders, invoices, and specifications.
- Reject and document any items that do not meet quality or safety standards.
- Label and date all received items and ensure FIFO (First In, First Out) system is followed.
Chiller Handle
- Monitor and record chiller temperatures at scheduled intervals.
- Organize and store chilled items properly by category and expiration.
- Report any malfunctioning chiller units or unsafe conditions immediately.
