Randy Small

Supervised daily canteen operations, ensuring food was prepared, cooked, and served to high standards within a depot setting. Managed inventory, oversaw food safety, and conducted inspections to maintain hygiene. Ensured smooth execution of dietary restrictions, allergies, and nutritional requirements for internal staff.

Contributed to the pre-opening team for Ārrāzunā by Mehmet Gürs, improving kitchen efficiency by maintaining a clean and organized work area. Prepared ingredients for the sous chef and remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes. Responded to dietary concerns and food allergies, creating dishes that met guest needs and palates.

Participated in the pre-opening team for TONO by Akira Back, mastering various cooking techniques across cold, grill, maki, and pastry sections in an open kitchen. Collaborated with team members for smooth kitchen operations and meticulously followed recipes to ensure consistent dish quality. Enforced health and safety guidelines, promoting a safe working environment.

Created delicious and nutritional meals within specific dietary and calorie requirements as part of the company's new Health program. Developed new recipes to improve customer satisfaction and reduced food wastage to enhance profitability. Trained customer kitchen staff on healthier cooking methods and ingredients, resulting in improved meal quality.

Prepared ingredients for Sous Chef and Head Chef, ensuring consistency and efficient service. Managed waste effectively to minimize costs and assisted in large catering events. Cooked and seasoned various meats, fish, vegetables, sauces, and garnishes according to standardized recipes.

Completed high school education, gaining foundational knowledge across various subjects. Developed essential academic and life skills.

Undertook comprehensive culinary training, focusing on practical kitchen skills and theoretical knowledge. Gained expertise in various cooking techniques and food preparation.

Studied the fundamentals of cooking and gastronomy. Gained an introduction to the principles of culinary arts and food science.

Completed a program focused on enhancing culinary skills and techniques. Acquired advanced knowledge in food preparation and presentation.