Rachad Ifill-Agard

In Room Dining, Bajan Blue & L'acajou

I received cross-training in a number of restaurant operations tasks, including servicing tables, helping chefs prepare food, and above all welcoming patrons, outlining menu selections, making

recommendations, and taking orders for food and drink. I also arranged bar supplies for convenient access during peak hours.

Positive encounters with guests also enabled me to deliver exceptional customer service.

D'Onofrio's

Here, I worked closely with other cooks and kitchen staff to ensure an efficient operation while adhering to the established standards for presentations, flavour profiles, and plate design set forth by the head chef. I also made sure that appropriate safety regulations were followed and that clean and sanitised work areas were maintained. In order to minimise waste, I was also entrusted with monitoring the inventory levels used in daily production and controlled product utilisation.

Assistant to Mixologist Cherie-Anne Charles

In order to achieve service goals, I had to prioritize tasks, follow written and verbal instructions, respond to all requests and inquiries made while quickly and accurately assessing the consumer with the intention of satisfying their needs.

Pizza Chef

Assisted with the kneading, rolling, and preparation. While baking, keep an eye on the oven's temperature and adjust as needed. Restock the refrigerator with the ingredients needed for pizza toppings. stayed current on new preparation methods and recipes while employing the First-In First-Out (FIFO) inventory management strategy to utilise products before they expire and cut down on food waste.

Chef Assistant

Planned menus, placed orders for supplies, and made sure the kitchen area complied with all health, safety, and hygiene regulations. I also checked the quality of raw materials before using them to create delicious dishes that delighted customers and brought in repeat business.

Additionally, I reviewed operational records to determine how much food was used and maintained appropriate inventory levels.