Mark Jocel Alejo

Supervised daily kitchen operations
Led and coordinated kitchen team to ensure smooth service
Maintained food quality, hygiene, and portion control standards
Managed stock, inventory, and minimized wastage
Handled invoices, purchase entries, and system updates
Assisted in trainingjunior kitchen staff and workflow organization
Ensured compliance with food safety and operational procedures

Led and managed a specific kitchen section, ensuring high-quality food
preparation and presentation
Supervised and trained junior kitchen staff and commis chefs
Maintained strict hygiene, safety, and cleanliness standards
Assisted in stock control, inventory management, and minimizing waste
Supported and assisted with menu development and daily kitchen operations
Ensured timely delivery of dishes during busy service periods
Monitored food consistency and quality to meet restaurant standards

Prepare, cook, and present dishes within your section to high standards.
Supervise and train junior kitchen staff (commis chefs, kitchen porters).
Ensure food quality, portion control, and consistency.
Maintain cleanliness and organization ofyour station.
Monitor stock levels and assist with inventory management.
Collaborate with other sections for smooth kitchen operations.
Contribute to menu development and daily specials.

Prepare dishes as instructed by the Head Chef or Sous Chef.
Supervise and train junior kitchen staff.
Maintain cleanliness and organization of assigned stations.
Follow recipes and presentation specifications.
Participate in menu planning and development.
Act as a liaison between the kitchen and front-of-house staff. etc.