Michael Domingo

LINE COOK

Duties and Responsibilities:
• Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service
• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met
• Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops
• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense
• Operate all kitchen equipment and conduct themselves with safety in mind at all times
• Prepares lists of food products required for station for Sous Chef order and approval
• Abide by the instructions given by Superiors.

PREP - COOK

Duties and Responsibilities:

• Follow prep list created by chefs to plan duties
• Label and Stocks all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Perform other duties as assigned

BARMAN

• Maintains proper and Adequate set-up of the bar on a daily basis. This includes requisitioning and stocking of all beverages, paper product, straws and stirrers, condiments, and produce based on projections from the daily functions sheets.
• Responsible for maintaining stocks, cutting, storing of all fresh fruits and vegetables garnishes, juices and other perishables daily to insure product quality and availability.
• Deals with Spoilage, breakages and accident efficiently in accordance to the required standard.
• Abide by the instructions given by Superiors

Waiter

Serves patrons at banquets, special functions, or during normal daily dining room operations.

Takes food and beverage orders from patrons, answers questions regarding prices, substitutions, quality or quantity of menu items, and availability of menu items.

Delivers food and beverages to tables; waits on tables to insure that patrons are supplied with beverage refills or clean utensils when desired.

Removes dishes and utensils; cleans and dusts tables and chairs; fills sugar, salt, and pepper containers; sweeps floors.

Assists in setting up and taking down tables and chairs; places clean utensils and napkins on tables.

Assists in setting up for banquets or special functions.

Performs related work as required.

SEATTLE'S BEST COFFEE
Caltex Branch, Mamplasan, Binan, Laguna, Philippines

Duties and Responsibilities: Café Barista
• Implement all standard procedure in producing coffee based beverages.
• Suggest promotional ideas for new products to increase sales.
• Handles customers request & queries
• Responsible in the training and development of new barista.
• Performs other duties assigned by Manager.

Pan Grill Specialist
• Implement all standard procedure in preparation of breakfast, pasta, sandwiches & salad.
• Manage inventory of all kitchen stocks and running products.
• Plans daily kitchen schedule
• Reports kitchen schedule & product availability to the Manager.

KUYA PAENG'S GRILL RESTAURANT (April to December 2005)
Brgy. Real Calamba City, Laguna, Philippines

Duties and Responsibilities
• Carrying out customers' order and request promptly.
• Gather feedback on food quality and service from customers.
• Coordinates to kitchen staff any changes in menus and daily specials to be served to customers.
• Maintain sanitization of dining area and VIP rooms.
• Monitor daily inventory of stocks.
• Handle all problem that may arise in dining area