Commis Chef
Sofitel Adelaide
Total years of experience :6 years, 9 Months
Responsibilities include food preparation for catering events, buffet setup, and customer service.
Assist the Executive Chef and Sous Chef in managing the kitchen staff effectively.
Responsibilities include processing and distributing game meat products such as kangaroo, wild boar, and deer
Responsibilities include plating and decorating dishes, overseeing quality to uphold standards prior to customer delivery, and coordinating training for front-of-house staff on new menu items.
Responsibilities include cooking and preparing high-quality ingredients, planning and standardizing menus, ensuring proper food storage by rotating stock and overseeing labeling, and contributing to the maintenance of kitchen and food safety standards.
Responsibilities entail the preparation of high-quality culinary elements and the coordination of production for event catering
Assist the Executive Chef and Sous Chef in managing the kitchen staff effectively.
Responsibilities entail the preparation of high-quality culinary elements and the coordination of production for event catering
Assist the Executive Chef and Sous Chef in managing the kitchen staff effectively.
Responsibilities include overseeing various sections such as the cold station, grill, and fry stations, preparing primary ingredients, including filleting and portioning fish, and maintaining cleanliness by cleaning equipment, benches, floors, and walls.
Responsibilities entail portioning meat and fish, crafting dressings, dough, and sauces
Moreover, maintaining cleanliness of stations, floors, and walls is imperative.
Responsibilities include overseeing the Food and Beverage sector, managing inventory processes, generating shopping lists, handling sales, supervising warehouse operations, providing customer service, and overseeing food preparation.
Culinary arrangements for catering events, buffets, and functions. Moreover, maintaining cleanliness of stations, floors, and walls.