Estera Dorogoi

• Preparation of ingredients and mise en place before service

• Organisation of workflow within my section

Oversaw operations within my section to ensure smooth service

• Coordination with the kitchen team

Utilised effective time management strategies during service

• Working under pressure in a fast-paced environment

Managed all salads for service

Oversaw the preparation of all sauces to ensure consistent quality

Executed professional vacuum sealing techniques for food preservation

• Working with seafood and meat using classical techniques

Performed quality checks on dishes to uphold restaurant standards

• Ensuring presentation meets restaurant standards

Ensured compliance with hygiene and safety standards in kitchen

• Maintaining cleanliness and order at the workstation

• Monitoring product storage and quality

• Efficient use of products (minimising waste)

• Following internal kitchen standards and procedures

• Maintaining consistent quality throughout service

• Placing orders for products and required supplies

Prepared high-quality meals for 500-cover restaurant, ensuring consistent quality standards.

Prepared a variety of Asian dishes, focusing on traditional techniques and flavours.

Produced high-quality food while adhering to best practices and maintaining high performance standards.

and adhered to whilst also achieving consistently high standards

of performance

Created innovative recipes and menu items that aligned with customer preferences and increased profitability.

simultaneously met customer needs and maximise profits.

• Skilled in leading, training, and motivating a diverse kitchen staff

Cooked for 150-cover restaurant, delivering consistent quality

• Ensured quality, presentation and proper quantities of plated food from

line activities.

• Monitored quality, presentation and quantities of plated food across line.

• Incorporated customer recommendations and feedback to modify and

update menu.

• Developed recipes and menus to align culinary trends with consumer

demand.

• Negotiated with suppliers to secure high-quality and excellent value

produce.

• Fostered cooperation and respect amongst kitchen staff members,

encouraging positive attitudes for enjoyable shifts.

• Catered to all dietary requirements and food intolerances to

accommodate guests' needs.

• Communicated with kitchen staff, restaurant floor staff and

management team for successful service delivery.

• Delivered robust food offerings, embracing locally produced stock items

and regionally favoured dishes.

• Drove sales through monthly promotions and special events.

• Checked food deliveries to verify highest quality foods to uphold

restaurant standards.

• Helped improve guest satisfaction scores and ratings by delivering

great-tasting food.

• Executed hiring, training and monitoring of kitchen staff to build solid,

cohesive team.

• Designed rolling menus to satisfy every guest, from simple and

wholesome meals to luxurious and decadent dining experiences.

• Monitored kitchen area and staff to ensure overall safety and use of

proper food handling techniques.

• Catered for large corporate and special events with 80 + guests.

• Used proper cleaning supplies and methods to disinfect counters where

raw meat, poultry, fish and eggs had been prepared.

• Inspected freezer and refrigerator prior to each shift to check

temperatures levels, ensuring proper functionality. • Planned menus to develop

restaurant brand while achieving

competitive cost per dish.

• Cooked for 150-cover restaurant, delivering consistent quality cuisine.
• Ensured quality, presentation and proper quantities of plated food from line activities.
• Monitored quality, presentation and quantities of plated food across line.
• Incorporated customer recommendations and feedback to modify and update menu.
• Developed recipes and menus to align culinary trends with consumer demand.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Fostered cooperation and respect amongst kitchen staff members, encouraging positive attitudes for enjoyable shifts.
• Catered to all dietary requirements and food intolerances to accommodate guests' needs.
• Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery.
• Delivered robust food offerings, embracing locally produced stock items and regionally favoured dishes.
• Drove sales through monthly promotions and special events.
• Checked food deliveries to verify highest quality foods to uphold restaurant standards.
• Helped improve guest satisfaction scores and ratings by delivering great-tasting food.
• Executed hiring, training and monitoring of kitchen staff to build solid, cohesive team.
• Designed rolling menus to satisfy every guest, from simple and wholesome meals to luxurious and decadent dining experiences.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Catered for large corporate and special events with 80+ guests.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Planned menus to develop restaurant brand while achieving competitive cost per dish.
• Marinated food items according to corporate-provided instructions and recipes.
• Delivered soiled dishes and pots and pans to washing up areas and assisted in cleaning and drying.
• Cooked all food to order ensuring adherence to company quality standards.

• Distributed prepared food to servers in an efficient manner.
• Operated fryers and grills, replenishing oil and placing items safely in them for frying and grilling purposes.
• Supported other kitchen team members during high-volume periods.
• Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
• Assisted in preparation of menu items such as fish and chips, steaks and sandwiches.
• Reviewed customer requests to plan and prepare schedules for grilling and prioritise orders.
• Maintained tidy and organised workstations to comply with cleanliness and quality standards.
• Marinated food items according to recipe instructions.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Monitored kitchen operations and staff, providing guidance and suggestions for improvement.
• Cleaned grills and other kitchen tools and areas.
• Examined grilled food to assess quality standards and freshness.
• Purchased ingredients and supplies to maintain sufficient stock during busy periods.
• Developed various sauces to season meat, chicken or pork before grilling, adding delicious flavours.
• Separated meat and vegetables to avoid cross-contamination.
• Verified freshness of ingredients to observe safety and quality measures and avoid infection.
• Barbecued various cuts of meat and seafood items to meet customer specifications and food handling standards.
• Detected and disposed expired ingredients to maintain health and safety protocols.
• Measured temperature to braise meat and vegetables and prevent food-borne illnesses.
• Chopped, cut and tenderised food and vegetables before grilling to establish portion control and tender meat.
• Monitored components of each meal to determine completion and avoid delays.
• Managed and trained grill cooks to practise quality standards and good work ethic.
• Labeled and stored food items in containers to avoid confusion and promote orderliness.
• Developed various cuisines and designed a menu to cater to a diverse group of customers.
• Used creative presentation and plating skills to distribute prepared food to servers.
• Calculated food requirements and labor costs to align with budget.
• Executed competitive pricing points of meals to cater to different markets.

• Melted down grids and scrap at conclusion of shift to ensure workplace safety and efficiency.
• Completed thorough product quality checks on 50-minute basis to mitigate potential risks to finished products.
• Loaded lead and other materials into pots both manually and using a hoist.
• Operated multiple casting machines simultaneously, utilising strict attention to detail to minimise risks and errors.
• Kept processing equipment in good operating condition by cleaning and servicing component parts.
• Worked with outstanding efficiency across sushi preparation, consistently meeting demands of peak restaurant hours.
• Hand-rolled sushi with care and accuracy to create uniform, visually appealing dishes.
• Collaborated effectively with kitchen teams to prepare sushi ingredients and dishes within target service timeframes.
• Adhered to and promoted food health and safety compliance, maintaining 5-rated food hygiene ratings.
• Prepared various sushi rolls, nigiri and sashimi to exact menu and presentation specifications.
• Collaborated with senior chefs to devise creative, innovative seasonal sushi menus.
• Monitored fresh ingredient supplies, ensuring order and delivery timeframes met restaurant demands.
• Trained junior sushi chefs in hand-rolling techniques and knife skills, enabling improved team performance.
• Monitored Japanese and Pan-Asian food trends to consistently create and evolve innovative menu choices.
• Enhanced kitchen sustainability through improved ingredients planning and use for minimised waste.
• Ensured sushi preparation areas were maintained to spotless hygiene standards through regular, thorough cleaning.
• Incorporated customer recommendations and feedback to modify and update menu.
• Demonstrated outstanding knife skills, preparing sushi, sashimi and nigiri with meticulous precision.
• Planned menus to develop restaurant brand while achieving competitive cost per dish.
• Developed recipes and menus to align culinary trends with consumer demand.
• Monitored quality, presentation and quantities of plated food across line.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Cooked for 45-cover restaurant, delivering consistent quality cuisine.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Catered for large corporate and special events with 60+ guests.

• Fostered cooperation and respect amongst kitchen staff members, encouraging positive attitudes for enjoyable shifts.
• Catered to all dietary requirements and food intolerances to accommodate guests' needs.
• Drove sales through monthly promotions and special events.
• Executed hiring, training and monitoring of kitchen staff to build solid, cohesive team.
• Helped improve guest satisfaction scores and ratings by delivering great-tasting food.
• Designed rolling menus to satisfy every guest, from simple and wholesome meals to luxurious and decadent dining experiences.
• Delivered robust food offerings, embracing locally produced stock items and regionally favoured dishes.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Hand-rolled sushi with care and accuracy to create uniform, visually appealing dishes.
• Collaborated effectively with kitchen teams to prepare sushi ingredients and dishes within target service timeframes.
• Prepared various sushi rolls, nigiri and sashimi to exact menu and presentation specifications.
• Enhanced kitchen sustainability through improved ingredients planning and use for minimised waste.
• Demonstrated outstanding knife skills, preparing sushi, sashimi and nigiri with meticulous precision.
• Adhered to and promoted food health and safety compliance, maintaining 5-rated food hygiene ratings.
• Monitored Japanese and Pan-Asian food trends to consistently create and evolve innovative menu choices.
• Trained junior sushi chefs in hand-rolling techniques and knife skills, enabling improved team performance.
• Worked with outstanding efficiency across sushi preparation, consistently meeting demands of peak restaurant hours.
• Monitored fresh ingredient supplies, ensuring order and delivery timeframes met restaurant demands.
• Collaborated with senior chefs to devise creative, innovative seasonal sushi menus.
• Ensured sushi preparation areas were maintained to spotless hygiene standards through regular, thorough cleaning.
• Ensured quality, presentation and proper quantities of plated food from line activities.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Monitored quality, presentation and quantities of plated food across line.
• Catered for large corporate and special events with 80+ guests.
• Planned menus to develop restaurant brand while achieving competitive cost per dish.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Delivered robust food offerings, embracing locally produced stock items and regionally favoured dishes.
• Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery.

• Negotiated with suppliers to secure high-quality and excellent value produce.
• Executed hiring, training and monitoring of kitchen staff to build solid, cohesive team.
• Catered to all dietary requirements and food intolerances to accommodate guests' needs.
• Fostered cooperation and respect amongst kitchen staff members, encouraging positive attitudes for enjoyable shifts.
• Incorporated customer recommendations and feedback to modify and update menu.
• Helped improve guest satisfaction scores and ratings by delivering great-tasting food.
• Developed recipes and menus to align culinary trends with consumer demand.
• Drove sales through monthly promotions and special events.
• Checked food deliveries to verify highest quality foods to uphold restaurant standards.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Hand-rolled sushi with care and accuracy to create uniform, visually appealing dishes.
• Collaborated effectively with kitchen teams to prepare sushi ingredients and dishes within target service timeframes.
• Prepared various sushi rolls, nigiri and sashimi to exact menu and presentation specifications.
• Enhanced kitchen sustainability through improved ingredients planning and use for minimised waste.
• Demonstrated outstanding knife skills, preparing sushi, sashimi and nigiri with meticulous precision.
• Adhered to and promoted food health and safety compliance, maintaining 5-rated food hygiene ratings.
• Monitored Japanese and Pan-Asian food trends to consistently create and evolve innovative menu choices.
• Trained junior sushi chefs in hand-rolling techniques and knife skills, enabling improved team performance.
• Worked with outstanding efficiency across sushi preparation, consistently meeting demands of peak restaurant hours.
• Monitored fresh ingredient supplies, ensuring order and delivery timeframes met restaurant demands.
• Collaborated with senior chefs to devise creative, innovative seasonal sushi menus.
• Ensured sushi preparation areas were maintained to spotless hygiene standards through regular, thorough cleaning.
• Ensured quality, presentation and proper quantities of plated food from line activities.
• Monitored quality, presentation and quantities of plated food across line.
• Catered for large corporate and special events with 80+ guests.
• Planned menus to develop restaurant brand while achieving competitive cost per dish.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Delivered robust food offerings, embracing locally produced stock items and regionally favoured dishes.
• Communicated with kitchen staff, restaurant floor staff and management team for successful service delivery.