خوسيه كينو

*Prepare and serve foods and alternate using standardized recipes for clients diets in proper quantities according to planned menu, production schedule and clients choices.
*Prepares, stores and disposes of food using proper food handling, labelling and safety techniques according to stablished policies and procedures.
*Insures that food is served in an attractive, appetizing manner.uses proper tasting technique to ensure quality taste and palatability prior to service.
*Maintain proper temperature of food during preparation and service.records food temperature according to stablished policy.
*Insure that refrigerator/freezer units have an internal thermometer, are within appropriate ranges, and documents according to policy.
*Performs assigned cleaning assignments according to stablished policies and utilized the proper cleaning chemicals.
*Maintains food service equipment and work spaces in a clean and safe condition at all times according to facility policies and procedure and applicable regulations.
*Allocate work to soburdinates and observed the working methods and productivity of assigned staffs.
*Performs other duties as assigned by the executive chef.

*Responsible for the production and presentation of cuisine within a designated area.To prepare dishes according to guest and menu requirement and maintain a high standard of production, quality presentation and cleanliness laid down by the executive chef.
*to allocate work to subordinates and observed the working methods and productivity of assigned staff.
*To ensure that all aspect of food handling, preparation, service and storage of all ingredients is to the standard required this include the correct temperature, correct storage of trolly items and holding prepared foods prior to service period.

*To take charged the food production according to high standards of preparation.
*Responsible in menu planning and costing.
*to work towards high scores in all inspection and audit.

*Responsible for cooking of daily breakfast and lunch buffet.
*To maintain company standard of quality service presentation and cleanliness and ensure that all food produces in the kitchen is in line with company standard and specification.
*To ensure all duties are completed with the time frames.

*Prepare, cook and served hot and cold foods meals as when required.
*To comply with all company policies and procedure.
*To work towards high scores in all inspection and audit.
*Work under pressure.

*Prepare dishes according to guest and menu required.
*Follow our standard recipe and methods of preparation and presentation according to the restaurant/dept. standard under the guidance of senior chef.

*Assist in planning/costing of menus in order to provide a balanced nutrition diets.
*To comply with all legislation regarding food hygiene and health and safety standards.
*Maintain accurate records of food supplies and freezer/fridge temperature.
*Supervise the title cook helpers in the preparation, production and service of foods.

*Responsible for cooking and served hot and cold food dishes as required of head chef.
*Maintain company standard of quality service and cleanliness and ensure that all foods produced in the kitchen is in of company standards and specifications.
*Work well under pressure.

*Prepare dishes according to guest requireds.
*To assist the head chef and kitchen supervisor of what they needs.
*Help colleages in the kitchen.