Michelle Bereña

• Assigned all around Station. Hot and Cold Station. Do the multi-tasking for a faster operation.
• Doing paper works like inventories, daily/monthly inventories of each station.
• Checking and maintaining the good quality of the food to be served.
• Checking the stocks on the chiller and the freezer. Applying the first in first out system to avoid spoilage and contamination of the food.
• Maintaining the cleanliness of the kitchen and cleaning of each station. Applying Sanitation.
• Monitor also the operation in the kitchen and the kitchen staff as well.
• Do the mis en place.
• A dispatcher also, calling or shouting the orders.
• Checking or preparing also the food for cater or an event.
• Become part of a commissary team, doing the production to supply stocks for other branches of our restaurant.
• Making salads, sushi, sandwiches and burgers. Making different salad dressing as well.

Prepare the daily mis-en-place. Cleaning and maintaining the cleanliness of the station at the kitchen and other utensils. Assisting also my co-chefs and receiving the orders of the customers.