Denzil Johnson

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed close relationships with suppliers to source best ingredients.

I supervised a restaurant call Loriental Express which is linked to Little Venice. I prepared food, presented and served dishes to meet customers expectations. I did almost everything at the restaurant, from opening the doors to closing, keeping staff in check, ordering and maintaining high standard sanitation.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed close relationships with suppliers to source best ingredients.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Plated meals paying special attention to garnishes and overall presentation.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Coordinated with team members to prepare orders on time.
• Participated in food tastings and taste tests.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented food cost and waste reduction initiatives to save money.
• Monitored food production to verify quality and consistency.
• Modified recipes to accommodate dietary restrictions and allergies.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Set up and broke down kitchen for service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
• Reduced food waste significantly, introducing composting program and revising portion sizes.
• Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
• Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
• Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
• Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
• Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
• Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
• Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
• Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
• Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
• Disciplined and dedicated to meeting high-quality standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Evaluated food products to verify freshness and quality.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Set up and broke down kitchen for service.
• Assisted with menu development and planning.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Developed close relationships with suppliers to source best ingredients.

• 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.
• 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.
• 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.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Collaborated with management team to develop new menu items.
• Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
• Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
• Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
• Enhanced kitchen efficiency by streamlining prep work processes.
• Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
• Streamlined food preparation process, increasing kitchen productivity.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Managed time effectively to ensure timely meal preparation, even during peak hours.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
• Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
• Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Developed and maintained clean and organized kitchen workspace, setting standard
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Managed opening and closing shift kitchen tasks.
• Prepared and served various food items in fast-paced Type environment.
• Monitored food quality and presentation to maintain high standards.
• Measured, weighed, and mixed appropriate ingredients according to recipe directions.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Measured and mixed ingredients according to precise recipes for best results.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Adjusted recipes based on ingredient availability or customer request.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Managed kitchen budget for supplies and labor hours, consistently meeting targets.