Dinna Gallano

 Assigned in Hub lounges inside the HIA First class and Business class (arrival lounges and departure lounges)
 worked in a shifting schedules.
 Regulate temperature of kitchen chillers, table chillers, buffet chillers.
 Monitoring and checklist of food items displayed in the buffet as per hygiene rules.
 Organizing and maintaining cleanliness and hygieine pratices inside the lounges kitchen.
 Ensure the HACCP procedure is carefully being observe and monitor.
 Prepare and display various dishes hot food and cold salads in each lounge.
 Report to the demi chef or chef de partie on every shift schedule.
 Prepare and cook as per requested of any passengers in the lounges.
 Assigned in picking up the catering food items in QACC in a daily basis based on shift time.

 Monitoring of stock rotation and everyday par stock .
 Purchasing necessary items for the outlet in a daily basis based on the par stock .
 Ensuring that all standard procedures in the kitchen are able to complied with.
 Implementing all relevant Food hygiene and safety in the kitchen.
 Managing the kitchen at evening shift and morning shift.
 Prepare various food items needed during operation the whole day.
 Assist the outlet in charge in implementing the menu that is being served to the guest and support the other kitchen staff in preparing food.
 Assist incoming employee in the kitchen to train.
 Purchase and receive food items coming from the suppliers.
 Maintaining accurate records of food supplies and walk-in chillers and freezer temperatures.
 Prepare and cook various dishes such as salads, sandwiches, soups, pastas and main course like beef lamb chicken and seafoods as per request of each guest based on the menu.

 Supervise all incoming on the job students and casual employees in performing each task that assigned to them.
 Ensure the high standards of good hygiene and health safety at all times based on the haccp procedures.
 Preparing Mis en place based on the standard recipes of the kitchen like composed salads, salad dressings, sauces, canapés, tea sandwiches, and other cold food items.
 Monitoring stock rotation and do monthly inventory of par stocks.
 Assist kitchen staff in maintaining high cuisine standards.
 Support the Head chef, Sous chef, line chefs as well other kitchen staff employees in food production..
 Assigned to handle the food in cooking, preparing and setting-up for each day at Solaire Club, buffet (FRESH), banquets and other satellite kitchen.
 reliever for absent or on-leave kitchen staff on station.
 Monitoring labeling and expiration of foods inside the chillers based on the HACCP procedures.
 Monitoring and checklist of temperatures in walk in chillers, table chillers, freezer on a daily basis.