Head Chef
Wakame Sushi House
Total des années d'expérience :11 years, 2 Mois
Responsible of the daily and monthly inventory of all items.
•Responsible for placing food orders and necessary kitchen tool. Orders in order to enable the preparation of meals.
•Prepare mess-en place in the kitchen, availability of food items should be check and make sure all are fresh to serve.
•Checking the temperature control sheet by monitoring and record it.
•Checking all the deliveries of fresh, dry and frozen foods and expiration date of all items.
•Received food deliveries and other restaurant stocks and records.
•Ensuring the quality of food for the satisfaction of the customer.
•Maintaining the cleanliness and orderliness of the kitchen and regularly check the sanitation and safety standard of the restaurant and all its other facilities are meet each and every day.
•Ensuring all health, safety and practices are adhere to.
•Prepares daily, weekly and monthly report.
•Responsible for cooking of various kinds of local and international delicacies in safety manner and in accordance to the rules and regulations of the company.
•Responsible for directing the work of the other kitchen workers.Estemating food requirements and ordering food supplies.
•Assisting for the planning of meal and develop menus
•Perform many basic tasks of food preparation and organization in the kitchen.
making a artistic sushi design
•-preparation the ingredients and sauces
•-preparing the weekly huge sushi buffet
•-maintaining food standard
•-maintaining the quality of food and services
•-maintenance of hygiene inside the shushi bar and showcase
•-ensuring to sanitizing all the equipment and tools I used
•-ensuring the to follow the rules and regulation of the company
•-performing inventories
•-ensuring the cleanliness of the work place before and after duty
•-making the daily report regarding the temperature of chillers and frezzer
•-ordering and receiving of goods.
Responsible of the daily and monthly inventory of all items.
•Responsible for placing food orders and necessary kitchen tool. Orders in order to enable the preparation of meals.
•Prepare mess-en place in the kitchen, availability of food items should be check and make sure all are fresh to serve.
•Checking the temperature control sheet by monitoring and record it.
•Checking all the deliveries of fresh, dry and frozen foods and expiration date of all items.
•Received food deliveries and other restaurant stocks and records.
•Ensuring the quality of food for the satisfaction of the customer.
•Maintaining the cleanliness and orderliness of the kitchen and regularly check the sanitation and safety standard of the restaurant and all its other facilities are meet each and every day.
•Ensuring all health, safety and practices are adhere to.
•Prepares daily, weekly and monthly report.
•Responsible for cooking of various kinds of local and international delicacies in safety manner and in accordance to the rules and regulations of the company.
•Responsible for directing the work of the other kitchen workers.Estemating food requirements and ordering food supplies.
•Assisting for the planning of meal and develop menus
•Perform many basic tasks of food preparation and organization in the kitchen.
Responsible of the daily and monthly inventory of all items.
•Responsible for placing food orders and necessary kitchen tool. Orders in order to enable the preparation of meals.
•check and make sure all are fresh to serve.
•Checking the temperature control sheet by monitoring and record it.
•Checking all the deliveries of fresh, dry and frozen foods and expiration date of all items.
•Received food deliveries and other restaurant stocks and records.
•Ensuring the quality of food for the satisfaction of the customer.
•Maintaining the cleanliness and orderliness of the kitchen and regularly check the sanitation and safety standard of the restaurant and all its other facilities are meet each and every day.
•Ensuring all health, safety and practices are adhere to.
•Prepares daily, weekly and monthly report.
•Responsible for cooking of various kinds of local and international delicacies in safety manner and in accordance to the rules and regulations of the company.
•Assisting for the planning of meal and develop menus
•Perform many basic tasks of food preparation and organization in the kitchen.
EDUCATIONAL ATTAINMENT Primary Oleras, Lao-ang northern Samar
Secondary Lao-ang