Benard Amenya

Cut, trim, grind and debone using specialised tools and equipments
Portion and weighing according to company standards and customer requirements
Preparing meat displays and ensuring proper hygiene standards according to HACCP Guidelines.
Ordering and keeping inventory records
Check temperature logs of chillers and
freezers.
Check good quality prepared by commis in
the grill, salad fryer and butchery sections.
Prepare and cut meat items according to
the company standards while adhering to
HACCP standards.
Adhering to Food Safety mechanisms and
ensure staff hygiene is on point.
Prepare quality dishes as per the
restaurant standards and recipes

Check temperature logs of chillers and
freezers.
Prepare mis en place in different sections
of the kitchen area or station.
Receive and store food items accordingly
Prepare food according to hotel standards.
Have experience with
Manish, Turkish, Irani, Lebanese and Italian
doughs.
Roll out perfect pizza by hand in different
sizes and width
Can make and customise pizza of any kind
according to the restaurant standards and
recipes
Check date labels and food quality before
service
Receive and store food items and
overseeing delivery
Arrange food items accordingly whilst
following FIFO to avoid wastage.
Manage kitchen inventory and record
wastage.
Knowledge of different types of ovens and
grills
Train new staff on portion control,
minimise wastage and adhering to food
safety and HACCP rules and guidelines

Check food quality, dates and expiry to control contamination.
Clean and sanitize work station before, during and after shifts.
Prepare mis en place for the effective start of service i.e blanching, cutting and chopping, thowing
Prepare food in a accordance with the company standards and recipes, while adhering to HACCP.
Request and receive food stocks and kitchen equipments and arrange accordingly to the respective storage while following FIFO, so as to minimise wastage
Check temperature logs of chillers and freezers.
Train new recruits in the kitchen and assist the head chef with requisition.

Check food quality, dates and expiry to
control contamination.
Clean and sanitize work station before,
during and after shifts.
Prepare mis en place for the effective start
of service i.e blanching, cutting and
chopping, thowing
Prepare food in a accordance with the
company standards and recipes, while
adhering to HACCP.
Request and receive food stocks and
kitchen equipments and arrange
accordingly to the respective storage while
following FIFO, so as to minimise wastage
Check temperature logs of chillers and
freezers.
Train new recruits in the kitchen and assist
the head chef with requisition.

Broom and mop the floor
Empty and restock garbage bins .
Clean pots, cutlery and glassware.
Sanitize and disinfect work station and
kitchen areas I e sinks, walls and drainages
Refill and restock sanitizers and soap
containers
Teach and guide new stewards on the
kitchen standards.
Ability to operate machinery such as
dishwasher machine and knowledge on
kitchen chemicals and sanitizers