Anthony Pablo

 Helping the sous chef and head chef to develop new dishes and menus
 Ensuring that the team have high standards of food hygiene and follow the rules of health and safety
 Monitoring portion and waste control to maintain profit margins.
 Ensure adequacy of supplies at the cooking stations
 Prepare ingredients that should be frequently available (vegetables, spices etc.)
 Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
 Put effort in optimizing the cooking process with attention to speed and quality
 Help to maintain a climate of smooth and friendly cooperation
 Managing and training any demi chef de parties or commis.

Primary role is to oversee preparation, cooking, and presentation of meals in the restaurant.
•Responsible for all culinary dishes that are prepared in the section.
•Directing chefs in their section in preparing, cooking and presenting culinary dishes, enforcing strict health and hygiene standards in the kitchen, and troubleshooting any problems that may arise.
•Carry out orders handed down by

Prepare the daily mis en place and food production in different sections of the kitchen for the ala carte.
•Maintain the highest standards of hygiene at all time.
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
•Ensure the highest standards and consistent quality in the daily operation and keep up to date with the new products, recipes and preparation techniques.
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

 Support the Chef de Partie or Demi chef de Partie in the daily operation and work.
 Prepare the daily Mis-en-place and food production in different sections of the kitchen.
 Follow the instructions and recommendations from the immediate Superiors to complete the daily task.
 Ensure the highest standards and consistency quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
 Notify supervisor of any problems or complaints as and when they arise.
 Works with quality and cost control in mind and follows food hygiene practices.
 Responsible for checking food labels and availability of all the items before and after of kitchen operations.

Prepare the daily mis-en-place and food production in different sections for ala carte.
•Update kitchen records, files effective and proper filling system in place for HACCP.
•Take charge of designated kitchen in the absence of my superior.
•Works with quality and cost control in mind and follows food hygiene practices.

the daily operation and work.
•Prepare the daily Mis-en-place and food production in different sections of the kitchen.
•Follow the instructions and recommendations from the immediate Superiors to complete the daily task.
•Ensure the highest standards and consistency quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.
•Notify supervisor of any problems or complaints as and when they arise.
•Works with quality and cost control in mind and follows food hygiene practices.
•Responsible for checking food labels and availability of all the items before and after of kitchen operations.
•Practice sanitation and safety daily to ensure total customer satisfaction.

•Prepare and cook Italian food on a daily basis according to business requirements.
•Able to work in any section like salad, pasta, pizza, appetizers, main course and desserts.
•Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
•Ensure the highest standards and consistent quality in the daily operation and keep up to date with the new products, recipes and preparation techniques.
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
•Baking cakes for kid’s birthday parties.