Marimel Sampang

Making sure the kitchen is a safe and hygienic place to work.
Organizing the inventory, storage, and distribution of foodstuffs and supplies.
Helping to plan menus, apportion ingredients and use food surpluses.
Ordering raw and dry kitchen ingredients/items.
Handling kitchen employees/staff’s schedule.

-Pantry Station/ Salad and Dessert Station
Preparing station set up
Preparing and making mise en place of dressings, sauces and salad
Assemble burgers and other sandwiches
Doing daily inventories
Cleaning my station before and after shift
-Sauté Station
Set up, preparation, production, operation
Cooking pasta, risotto, sauces, soups
Daily and monthly inventories
Ordering wet and dry product

*Salad and Dessert
Doing set up and pull out twice a day, because it’s a split shift Restaurant.
I washed Romaine Lettuce, Iceberg lettuce, Lollo Rosso lettuce, Frisee, Mizuna and Endive.
I sliced and cut the garnish for salads.
I ordered desserts in pastry.
I clean the area before and after the shift.
Before the operation start, I prepare 3 kinds of Chicken that we sell; Roasted Chicken, Fried Chicken and Chicken Wings.
I also make Mashed Potato for the side dish of Roasted Chicken.
I washed Romaine Lettuce for our Chicken Ceasar Salad.
I re-heat gravy for the Chicken and mashed potato.
I clean the whole station before and after the operation.
I checked the labels for the First-in and First-out method.