Kitchen Demi Chef De Partie
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Total years of experience :19 years, 9 Months
Range- Butchery
Duties- Line cook
Operation- A la carte and Bulk
-To assist and monitor food stocks and stock movement.
-To understand daily departmental costs and how they influence profit and loss results.
-To ensure minimum kitchen wastage.
-To learn and record skills and recipes from other members of the department.
-To follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
-To ensure stock is controlled and rotated. Accept and store deliveries
-To ensure that mis en place is completed in your section.
-To report any maintenance issues to the Head Chef immediately.
-To comply with all policies and procedures to ensure that all-statutory regulations are observed
-To comply with the conditions of the food hygiene policies.
-To be flexible and willing to help other departments at busy times if required.
Range- Hot & Cold
Cuisine- Asian (Chinese)
Duties- Line cook
Operation- A la cart
Mathematics S * ICT C * Geology S * Buddhism S * English S * Sinhala Language & Literature S * History S * Science & Technology S I I) Asian International School Course Subjects