Doris Camacho

I came here to help an old colleague to open a new beach resort.

• Collaborated with a team to develop a master menu for new beach resort.
• Created innovative dishes using Caribbean ingredients, considering dietary requirements and seasonal availability.
• Trained team members to ensure high standards for new restaurant opening.

• Assisted in preparing banquets and events, leading to successful large-scale services.
• Participated in regular stock takes for accurate inventory management.
• Plated completed meals with meticulous attention to presentation and portion control.
• Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
• Executed efficient mise en place to facilitate smooth service.

• Streamlined food preparation processes for faster service times.
• Assisted in the preparation of meals by following precise culinary techniques.
• Took charge of specific stations within the kitchen as required.
• Maintained consistency in food production, ensuring a high standard of quality in every dish served.
• Managed mise en place tasks before service hours for smoother operations during peak times.

• Prepared vegetables, meats, sauces for quick assembly during busy hours.
• Stored food items properly preventing spoilage or cross-contamination.
• Enhanced kitchen efficiency by maintaining cleanliness and organisation.
• Followed strict recipes to maintain consistency across all dishes served.
• Prepared mise-en-place daily, sped up cooking process during rush hours.

• Ordered and stocked beverage supplies, maintained availability of popular drinks.
• Showcased extensive knowledge of menu items, heightened customer decision making.
• Optimised workflow in busy periods through successful coordination with the kitchen staff.
• Executed food and drink orders accurately to improve customer satisfaction rates.