Chef Cook
TETRA Tech
Total years of experience :21 years, 2 Months
Determine how food should be presented, and create decorative food displays.
-Determine production schedules and staff requirements necessary to ensure timely delivery of services.
-Estimate amounts and costs of required supplies, such as food and ingredients.
-Inspect supplies, equipment, and work areas to ensure conformance to established standards.
-Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
-Monitor sanitation practices to ensure that employees follow standards and regulations.-Order or requisition food and other supplies needed to ensure efficient operation.
-Recruit and hire staff, including cooks and other kitchen workers.
-Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Cleans food preparation areas as determined by law and company policy
-Prepares foods to the specifications of the client
-Prepares food before the arrival of guests
-Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
-Manages other employees in the kitchen
-Acts as liaison to front-of-house employees to ensure proper food service temperature
-Seasons food according to recipes or company needs
-Orders ingredients and spices as needed
-Operates various kitchen appliance such as a blender, oven, grill, or stand mixer -Portions, arranges, and garnishes food based on client preference
-Assists other cooks during the food assembly process
-Devises new recipes
-Estimates expected food consumption and organises preparation
-Keeps records and accounts of food purchases
-Orders new menu items for specials or cheap deals
-Butchers and cooks animal meat based on the restaurant atmosphere
-Meets with customers to ensure a great meal experience
-Prepares any necessary sauces or accompaniments before meal service begins
-Stays open until the last customer leaves
-Offers a creative menu to compete with other local restaurants
-Cleans up after business hours
-Communicates with owner about how to improve meal service
-Alters dishes based on consumer suggestions or requirements
Determine how food should be presented, and create decorative food displays.
-Determine production schedules and staff requirements necessary to ensure timely delivery of services.
-Estimate amounts and costs of required supplies, such as food and ingredients.
-Inspect supplies, equipment, and work areas to ensure conformance to established standards.
-Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
-Monitor sanitation practices to ensure that employees follow standards and regulations.
-Order or requisition food and other supplies needed to ensure efficient operation.
-Recruit and hire staff, including cooks and other kitchen workers.
-Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Cooks guests' orders according to their preferences
-Employs food safety best practices and makes sure that all kitchen staff members do the same
-Acts with appropriate caution in a dangerous environment where there are knives and high-temperature surfaces
-Selects choice ingredients that will give dishes the best flavour
-Experiments to come up with new specialties that will draw diners into the restaurant
-Coaches the sous chef and other members of the kitchen staff, so they perform at their best
-Determines how much food to order and maintains an appropriate supply at the restaurant
-Keeps up with trends in cooking and the restaurant business to ensure that guests have a positive experience
-Works quickly and accurately during busy periods, such as weekends and evenings
-Occasionally takes on extra duties, such as cleaning, when the kitchen is short-staffed or the restaurant is particularly busy
-Takes direction and works with the restaurant's administrative team
TGI, FRIDAY'S February 3, 2015 - March 5, 2016
Erbil, Kurdistan
Iraq
Line Cook
-Setting up and stocking stations with all necessary supplies
-Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
-Cooking menu items in cooperation with the rest of the kitchen staff
-Answer, report and follow executive or sous chef’s instructions
-Clean up station and take care of leftover food
-Stock inventory appropriately
-Ensure that food comes out simultaneously, in high quality and in a timely fashion
-Comply with nutrition and sanitation regulations and safety standards
-Maintain a positive and professional approach with coworkers and customers
Greenbelt 3 Makati City
Philippines
Kitchen
Make sure all food is thoroughly washed prior to preparation. Other duties include cutting up potatoes, vegetables and fruits for the cooks. Some kitchen helpers are required to prepare meat for cooking by cutting off unnecessary fat and other useless portions. Require to keep the kitchen in an orderly manner. Maintaining the pots, pans and dishes in neat piles or stacks, which helps ensure they are available for the food service staff as well as the cooks. All kitchen equipment, utensils and other items should be put in a place where they can be easily retrieved by kitchen personnel.
Mainaga, Mabini, Batangas
Philippines
Steel Man and
Packages assembled items for the purpose of preparing for shipping/distributions, ensuring that all packed items are according to the proper specifications, responsibilities may include estimating the number of products to be expedited each day by receiving reports from other departments within the company, such as sales and customer service.
Born on July 9, 1987 in Batangas Philippines, Stand Five Feet and Seven Inches tall .Weights 132 lbs, Speaks English and Arabic, Hobbies; includes reading, watching movies, cooking and dealing with other people
Check freshness of food and ingredients
-Supervise and coordinate activities of cooks and other food preparation workers -Develop recipes and determine how to present the food
-Plan menus and ensure uniform serving sizes and quality of meals
-Inspect supplies, equipment, and work areas for cleanliness and functionality
-Hire, train, and supervise cooks and other food preparation workers
-Order and maintain inventory of food and supplies
Responsible for preparing Quality Food for the guests, helping to controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Work in a team-oriented, high-volume, fast-paced, guest-centric environment to deliver on our purpose of ensuring proper food safety and sanitation standards
Center for Health Care Professions 2005
TGI, FRIDAY’S, Greenbelt 3
Makati
09175724161
Mr. Michael P. Castillo
Training and Quality Assurance Manager
Applebee’s Neighborhood and Grill
+966 505328858
Chef Orlando Capulong