Antonio Porras

Meal Planning and Preparation - Plan meals in advance, including daily meals, and special events. Serving local businesses during lunch hours with weekly menu changes. Shop for fresh ingredients or coordinate with suppliers. Food preparation and mise en place: I excel in preparing ingredients, conducting mise en place (setting up stations), and organizing my work area efficiently. I exhibit excellent knife skills, recipe comprehension, and attention to detail.

I completed stages at the following restaurants over the course of six months. I worked at various stations throughout all restaurants including cold starters, grill and pastry.

Developed high-quality dishes for guests, including starters, mains and desserts. Upheld standards by assessing ingredient quality and final products. Developed menus and created new dishes based on trends and seasons. Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed. Delegated jobs to junior chefs and apprentices and offered support when necessary. Managed team of 4 junior chefs and porters.