Lah Divine CHEKAI

plating of dessert
reporting to executives chef
keeping working environment clean

baking spong and desserts, such as cookies, Brownish, chocolate cake etc
monitor supply
keep working environment clean

plating dessert
follow instructions from the senior chefs
received Inventory
training new staff
baking of cake

Contribute to menu creation by creating new recipes
Update the head chef/Management on daily operations
Manage and train kitchen brigade effectively to ensure a well organized and motivated
team to ensure consistency in quality of dishes at all times.
Manage customer relations, when necessary,
Involved in the filling and decorations of pastries and desserts
Monitor quality presentation and quantity plating across the line
Monitor the inventory and placed order for items to avoid shortage
Clean, supervisor and ensure overall kitchens area are clean
Check and maintain label on all products
Adapting to new trend of menus
Maximize cost to minimize profits
Present ideals on how the company can improve on sales
Plans kitchen working schedule on weekly bases
Plant menus to develop company brand why achieving competitive cost pet dish
Make sure all company recipes remain of standards
Make sure all food safety rolls are followed by staff
Maintain staff personnel Hygiene such as low hair cut.nails etc

Operate the SELMI chocolate machine
Mold chocolate into various shapes and sizes
Do various chocolate designs/arts
Make different chocolate flavors and ganache.
Coat various items using the selmi chocolate belt and with free hands
Bake nuts and do various chocolate/nuts works
Make sure the chocolate area is hygienic according to company standards and policy
Train other staff in the chocolate works and arts
Manage inventory in the chocolate area and keep appropriate records.
Available for requested training to improve the performance and profitability of the chocolate
area.
• Related skills, Breakfast Commi Chef
• cleaning and chopping of fruit and vegetables
• preparing ingredients, seasoning meats,
• Taking inventory,
.
• overseeing deliveries, and
• organizing cleaning in the kitchen,
◦ communicating with the chef and supervisor, and ensuring proper presentation of food as
directed by the chef de partie.

operating chocolate machine
molding chocolate
cleaning the choculate mold
suggesting ideas