Felicia Fridie

Prepare meals for private clients in home kitchens or commercial kitchens depending on their client's needs or preferences.

• Support the executive chef in menu planning and development, resulting in diverse and appealing offerings for various events for 15-25 guest.
• Produce high quality plates both design and taste wise in the preparation of all food and desserts.
• Enhance guest satisfaction by consistently delivering high-quality dishes and ensuring timely service.
• Assist in solving any issues that arise and seize control of any problematic situation.
• Comply with sanitation regulations and safety standards, reducing the risk of contamination and ensuring the well-being of guests.

• Enhanced customer experience by efficiently hosting and managing the vineyards wine club members and their guests.
• Reduced wait times for guests by effectively coordinating with other team members during peak hours.
• Provide overall vineyard satisfaction by promptly addressing and resolving guest concerns or issues.
• Ensure personalized service and attention to special requests or preferences.
• Maintained a clean and welcoming environment, ensuring the comfort of guests throughout their visit at the winery.
• Deliver pick-up and curbside orders to wine club members.

• Improved food quality by consistently following standardized recipes and maintaining accurate portion control.
• Enhanced kitchen efficiency by promptly preparing ingredients for multiple dishes simultaneously.
• Reduced food waste by utilizing proper storage techniques and closely monitoring inventory levels.
• Maintained a clean and organized workstation, ensuring compliance with health department regulations.
• Collaborated with fellow line cooks to coordinate cooking times and plate presentations for seamless service.
• Ensured customer satisfaction by accommodating dietary restrictions and special requests whenever possible.

• Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.
• Streamlined kitchen operations by effectively managing food preparation, staff scheduling, and inventory control.
• Reduced food waste by implementing portion control measures and utilizing surplus ingredients for daily specials.
• Collaborated with Executive Chef to develop innovative recipes, maintaining the highest standards of culinary excellence.
• Ensured consistency in dish presentation and taste by closely monitoring food production and providing hands-on guidance to the culinary team.
• Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.