Justinas Tamašauskas

• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Managed approximately 10 - 20 incoming calls, emails and faxes per day from customers and suppliers.

• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Planned and directed high-volume food preparation in fast-paced environment.
• Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
• Managed approximately 10 -15 incoming calls, emails and faxes per day from customers and suppliers.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

• Company Overview: www.aubergedeschasseurs.com
• Hot/Cold/ French cuisine
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.

I was working in the "Gate to India"(hot/cold/pastry) restaurant

• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Handled cash transactions accurately, ensuring proper accounting and minimizing discrepancies at the end of shifts.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Promoted specials or upsold items to increase average check amount.