Lucian Cornici

I started as crew chef and in 2021 I was promoted to Junior Sous Chef and work for guests. Helping sous chef and head chef with menu building and preparations. Checked freezer and refrigerator daily, to verify correct temperatures. Placed orders to restock items before supplies ran out. Prepared meals for guests, according to requests and menus. Maintained well-organized mise en place to keep work consistent. Handled and stored food to eliminate illness and prevent cross-contamination. Active role in first aid team.

Monitor compliance with health and fire regulations concerning food preparation and serving, as well as building maintenance in lodging and dining facilities. Greet guests, escort them to their seats and present them with menus and wine lists. Monitor food-preparation methods, portion sizes and the garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Check with customers to ensure that are enjoying their meals, and take action to correct any problems. Collect payments from customers.

Present menus to patrons and answer questions about menu items, making recommendations upon request. Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required. Prepare bills that itemize and total meal costs plus VAT.