1st Commis Chef
Staybridge Hotel
مجموع سنوات الخبرة :6 years, 6 أشهر
Preparing food according to the set menu specifications (pictures and portions) in order to maintain high standards as set by outlet Chef.
Preparation of miss'en place for the day and maintain sufficient.
I achieved the highest degree in applied hygiene and food safety as per the HACCP guidelines and ensure highest quality and standard guest food.
I Support Chef de Partie or Sous Chef in the daily operation and take on tasks immediately assigned to me.
Properly organising my kitchen section according to the plan devised by the Outlet Chef, in order to ensure smooth operation.
Planning inventory of items for both breakfast and Al carte menus and ensure sufficient supplies, as well as minimising costs by minimising wastage and spoilage.
Adopted work practices that support EHS - Enviromental health and Safety programs.
Reporting any hazardous conditions, near misses, injuries and maintenance needs tothe supervisor and engineering department.
I make sure that equipment is used in compliance with appropriate guidance without intentional interference or misuse.
Preparing food according to the set menu specifications (pictures and portions) in order to maintain high standards as set by outlet Chef.
Preparation of miss'en place for the day and maintain sufficient.
I achieved the highest degree in applied hygiene and food safety as per the HACCP guidelines and ensure highest quality and standard guest food.
I Support Chef de Partie or Sous Chef in the daily operation and take on tasks immediately assigned to me.
Properly organising my kitchen section according to the plan devised by the Outlet Chef, in order to ensure smooth operation.
Planning inventory of items for both breakfast and Al carte menus and ensure sufficient supplies, as well as minimising costs by minimising wastage and spoilage.
Adopted work practices that support EHS - Enviromental health and Safety programs.
Reporting any hazardous conditions, near misses, injuries and maintenance needs tothe supervisor and engineering department.
I make sure that equipment is used in compliance with appropriate guidance without intentional interference or misuse.
Preparing food according to the set menu specifications (pictures and portions) in order to maintain high standards as set by outlet Chef.
Preparation of miss'en place for the day and maintain sufficient.
I achieved the highest degree in applied hygiene and food safety as per the HACCP guidelines and ensure highest quality and standard guest food.
I Support Chef de Partie or Sous Chef in the daily operation and take on tasks immediately assigned to me.
Properly organising my kitchen section according to the plan devised by the Outlet Chef, in order to ensure smooth operation.
Planning inventory of items for both breakfast and Al carte menus and ensure sufficient supplies, as well as minimising costs by minimising wastage and spoilage.
Adopted work practices that support EHS - Enviromental health and Safety programs.
Reporting any hazardous conditions, near misses, injuries and maintenance needs tothe supervisor and engineering department.
I make sure that equipment is used in compliance with appropriate guidance without intentional interference or misuse.