Sophia Frangulidi

I serve desserts creme brule, fondant, cheesecake and apple strudel, and I prepare risoto and beef tartare.

I prepare for seasoning and cooking pork neck and ribs, duck.

I smoke meat in smoke oven.

I make green oil and beef tartare egg yolk with sous ve.

I prepare daily meals with head chef like burgers, sauces with meats, soups and schnitzel.

And I order the kitchen supplies.

I was an intern and the called me to work there.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Developed system for inventory management, reducing waste and cutting costs.
• Assisted in food preparation following safety and hygiene standards.
• Collaborated with staff to ensure timely meal service during peak hours.
• Gained knowledge of portion control and presentation techniques.
• Followed recipes accurately to create consistent, high-quality dishes.

I prepared every day oven beetroot and beef meat.

I made broth for soups like borscht and fish soup.

I made caesar salads, sandwiches.

I cleaned every day the floors and shelves.

I made fruit plates.

I was responsible for staff food.

I was intern.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Assisted in food preparation following safety and hygiene standards.
• Learned to operate kitchen equipment efficiently under supervision.
• Supported team by maintaining cleanliness and organization of workstations.
• Adapted quickly to changing menus and ingredient availability.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Every morning I washed the salads and dried them.

I prepared salads every morning for daily lunch.

I made different sauces like garlic, caesar and chilli mayo.

I made wraps and sandwiches. I was intern.

• Assisted in meal preparation, ensuring adherence to food safety standards.
• Learned and practiced proper knife skills and cooking techniques.
• Maintained cleanliness of kitchen tools and equipment regularly.
• Followed recipes accurately to prepare ingredients for daily specials.