ELVINA TJOKRO

Oversee food production planning and ingredient consumption based on forecasted occupancy to minimise overproduction and food waste. Implement portion control and cost optimisation strategies while coordinating purchasing requirements according to operational needs and consumption trends. Contributed to improving the breakfast satisfaction score to 95.8% in 2026.

Led daily breakfast operations in a luxury hotel, ensuring high standards of food quality, presentation, and service. Developed and enhanced breakfast menus to improve variety and guest satisfaction. Maintained HACCP and food safety compliance while coordinating and training kitchen team members for efficient operations and consistent quality.

Oversaw cold kitchen, Garde Manger, and Patisserie operations, organising coffee breaks, lunch and dinner buffets, and set menus to ensure high standards of food quality, presentation, and consistency.

Working as Acting Chef Tournant, overseeing kitchen operations and developing menus, particularly for banquets, where I designed complete menu selections. Specialised in cold kitchen operations, especially Garde Manger and Pastry. Handled purchasing and ordering procedures to optimise kitchen operations and product availability.

Worked across breakfast, à la carte, and banquet operations, ensuring consistent food quality and presentation. Prepared food at Hudson Yards, the hotel's signature fusion restaurant, combining New York-inspired cuisine with local specialities.

Successfully completed 2.5 years of a 3-year culinary apprenticeship, achieving a B grade. Gained hands-on experience in preparing a variety of set menus, developing culinary techniques, and maintaining professional kitchen standards.

Prepared a variety of cold dishes in the cold kitchen of a German-themed restaurant, ensuring consistent quality and presentation. Managed outside catering operations, coordinating kitchen preparations, mise en place, and ingredient preparation to ensure smooth and efficient service across different events.

Oversaw research and development for spice and flavour products within 6 months of promotion. Managed raw material selection, flavour profiling, formulation design, and cost calculation. Coordinated supplier availability and delivery, ensuring client specifications were met.