Marelle Sula

• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Worked in hot, cold section and preparation.
• Learned all obligations for becoming sous chef

• Planned and organized the kitchen’s daily operations. Made preparation lists and ordered the supplies.
• Managed kitchen operations in the absence of the sous chef. Made the everyday meetings with front of house.
• Managed the kitchen inventory, ensuring that all ingredients were freshened in stock.
• Developed new recipes.
• Trained new kitchen staff on proper food preparation and safety protocols.
• Worked in hot, cold and dessert section both preparing and plating dishes.

• Managed kitchen operations in the absence of the head chef.
• Managed the inventory.
• Managed the schedule.
• Worked in hot, cold and dessert section.
• Plannedandorganizedthekitchen’sdailyoperations.Madepreparationlists and ordered the supplies.
• Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock.
• Developed new recipes.
• Trained new kitchen staff on proper food preparation and safety protocols.

Personal summer pop-up cafe at a beach located at Hiiumaa.

• Teched front-of-house staff to ensure customer satisfaction and a high-quality dining experience.
• Managed the inventory.
• Managed the schedule.
• Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients
• Worked in hot, cold and dessert section.
• Planned and organized the kitchen’s daily operations. Made preparation lists and ordered supplies.
• Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock.
• Developed new recipes.

• Collaborated with kitchen staff to efficiently manage orders and ensure timely delivery of meals to customers
• Developed a deep understanding of menu items and specials, allowing for detailed and accurate descriptions to customers
• Cross-trained in other restaurant roles to ensure smooth operations when needed
• Monitored food preparation to ensure quality and consistency
• Collaborated with other chefs to create daily specials
• Planned and organized the kitchen’s daily operations.