comi 1
jughead
Total des années d'expérience :6 years, 10 Mois
Effectively define, develop and implement targeted action plans to maximize operational productivity, efficiency and profitability, while ensuring adherence to HACCP standards and work safety/security.
As a comi 1 working with Head Chef I was in charge of the cooking, preparation and serving of curries, starter, appetisers and desserts. The responsible for the stock control, ordering high quality vegetables and meat. Preparing food for both public visitors and private event guests i.e. weddings etc. Checking food items on delivery. Prepare and present dishes so they are ready for guests at the right time.
working under sous chef in sauce section,