Commis Chef
Crieff Hydro Hotel
Total years of experience :4 years, 0 Months
Worked around all sections of the kitchen, mainly on larder and pastry. Responsible for the opening and closing shifts of the above mentioned sections, maintaining hygiene and safety standards, inventory, emphasizing on quality, creating prep lists and preparing all items related.
Fast paced environment, up to 400 covers a day.
Handles and oversees all stations of the buffet such as grill, pasta, Asian, carving, and an allergen (no nut, dairy, gluten) stations, cold buffet section, etc.
Buffets for up to 1, 200 covers per night.
Responsible for production, maintaining quality, quantity, hygiene and safety standards, producing main dishes, and responsible for temperature controls of food.
Leads a team of 8-10 people.
• Learned menu planning, budgeting, standardization of recipes, etc.
• Prepared hot dishes such as braised, fried, grilled, roasted, and steamed items.
• Mise en place of daily produce.
• Prepared various items such as sauces, soups, etc.
• Floats around the kitchen.