Tannia Taipe

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• Preparation and production of fast food dishes for daily service.
• Preparation of workstations and pre-service organization.
• Preparation of breakfasts for the hotel, following quality and presentation standards.
• Support the waiter in customer service, delivery of dishes and coordination during service.

• Supervised kitchen staff to ensure efficient food preparation and service.
• Managed inventory levels to maintain stock of ingredients and supplies.
• Trained new employees on food safety and kitchen procedures.

- Preparing dishes for service, adhering to quality standards, presentation guidelines, and production times.

- Supporting the innovation, development, and improvement of new dishes in collaboration with the Chef.

- Proper food storage, complying with food safety regulations, Good Manufacturing - Practices (GMP), and FIFO rotation.

- Efficient and rapid execution of tasks with mastery of advanced culinary techniques and concepts.

- Managing kitchen staff, assigning tasks, and providing operational supervision during service.

- Managing suppliers, inventory, and controlling supplies.

- Creating desserts, developing new flavors, and applying haute cuisine techniques in pastry making.

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• Preparation of Japanese food, including sushi, ramen and hot dishes.
• Food preparation following established recipes and standards.
• Billing, cash handling and payment processing.
• Attention and customer service, ensuring an efficient and friendly experience.

• Prepared a variety of coffee beverages according to standard recipes.
• Maintained cleanliness and organization of the coffee shop environment.
• Assisted customers with product selections and provided recommendations.
• Cash management, collections and basic billing processes.

• Prepared high-quality dishes in accordance with menu specifications.
• Collaborated with kitchen staff to ensure smooth service during peak hours.
• Maintained cleanliness and organization of kitchen workstations and storage areas.
• The restaurant won a global culinary competition, reinforcing its expertise in high-level cuisine.

• Reception, verification and organization of food and supplies.
• Preparation of menus and daily production planning.
• Supervision and execution of the self-service service, guaranteeing order, quality and adequate replacement of products.

• Assisted chefs in preparing and cooking menu items daily.
• Maintained cleanliness and organization of kitchen and work areas.
• Prepared ingredients by chopping, measuring, and mixing as directed.
• Reception, verification and adequate storage of food arriving at the restaurant.