Head Chef
Cafe Resto
Total des années d'expérience :10 years, 6 Mois
Head Chef
I’m the one who’s in charge in the kitchen for the whole operation such as Ala Carte service, preparing Filipino dishes and preparing some cakes for the display area. Such as sponge cakes, cheesecakes and some tart and pies. I’m also in charge in ordering and purchasing items, to have assurance that all things that we need is highly in the standards.
JOSHRIEL COSTUMES AND FIBERCRAFTS “GARMENTS/EMBROIDERY”
ASTORIA PLAZA
for Hot and Cold Kitchen/Operation In Charge)
Being the assigned junior sous chef, I operates as an executive chef’s right hand. Responsible for the majority of the same duties and responsibilities, such as inventory, managing kitchen staff and in food preparation. We are the one who’s creating new set of menus or set of desserts to be sold and prepared to present to our Employer to make approval. The Junior Sous Chef also interact with the F and B staff so execution of the whole operation will be organize as possible.
S ON LIVE COOKING “HEALTHY FOODS PREPARATION” STA.
@MadeleineKSA
I’m the one who’s in charge in the kitchen operations, keeping strong management and service skills. As well as creativity of new products and menus. The one who’s taking in charge to the standard of the establishment including ordering and purchasing items, management of the kitchen and also controlling material cost. Prepare and set menus for the customers/guest.
For the operation and for the trainings, I’m also in charge for the staff training. Including ( Dining staff, Housekeeping staff, HR staff) how they can manage the operation according to the standard of the company.
courses: Certificate Course NC II – Culinary Arts Major in Bread & Pastry Attainment (Oct.4, 2011–April 16, 2012) Genting-Star Tourism Academy Star Cruises Centre 100 Andrews Avenue, Pasay City Certificate Course Certificate II in Hospitality (Oct.4, 2011-April 16, 2012) (Bread and Pastry) Accredited by Australian Hotel College National training provider: 4795 Certificate Number
courses: Certificate Course NC II – Culinary Arts Major in Bread & Pastry Attainment (Oct.4, 2011–April 16, 2012) Genting-Star Tourism Academy Star Cruises Centre 100 Andrews Avenue, Pasay City Certificate Course Certificate II in Hospitality (Oct.4, 2011-April 16, 2012) (Bread and Pastry) Accredited by Australian Hotel College National training provider: 4795 Certificate Number
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