Line cook at The Cheesecake Factory.
M.H. Alshaya group
Total des années d'expérience :11 years, 7 Mois
During this time i get lots of knowledge and effectively handle it will . Such as reporting to the Head chef and consistently offer professional, friendly and proactive guest service while supporting fellow colleagues .
Ensure the consistency in the preparation of all food items for a la carte and/ or buffet menus according to the hotel recipes and standard.
Actively share ideas, opinions and suggestions to the senior chef in daily shift briefing.
Ensure all kitchen colleagues are aware of standards and expectations. completed daily all misa en place to ensure freshness and quality standards.
follow kitchen policies, procedures and services standards.
follow all safety and sanitation policies when handling food and bavrage.
Promote a fun / professional and disciplined work environment.
Have full knowledge of all menus items, daily features and promotions.
Ensure the cleanliness and maintenance of all work area, utensils and equipment.
Completed assigned tasks in an efficient and timely manner.
During this time my responsibilities are responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Restaurants operational standards. I will be also responsible for assisting DCDP, CDP and Sous Chef in cooking and then ensuring that all stations are clean. work with team and full knowledge of all menus items.
During this time i am responsible to prepare a consistent, high-quality food product, ensure courteous, professional, efficient and flexible service and Hotels operational standards. You will be also responsible for assisting CDP and Sous Chef in cooking and then ensuring that all stations are clean.
Able to organise the assigned work area and efficiently put away orders.
Able to prepare and sells food within recommended time frames to meet Guest expectations.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce a quality product in a timely and efficient manner for the guests or staff.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Inform Chef of excess food items for use in daily specials.
Keep work area at all times in hygienic conditions according to the rules set by the hotel.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
As a Commis, you are also expected to comply with the conditions of the food hygiene policies.
Accepting store deliveries are also part of the Commis III Chef duties.
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
Control food stock and food cost in his section/kitchen.
Cook food and prepare top-quality menu items in a timely manner.
Communicate assistance needed during busy periods.
Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Ensure and prepare mise-en-place for restaurant buffets as per the F.P.
Follow and maintain cleanliness and good hygiene practices in the kitchen.
Operate kitchen equipment safely and responsibly.
Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
To be present in the assigned kitchen as and when required and also an internal transfer after 2-3 months in others as per management policy.
To assist chef with chopping, packing and helping/learning with dishes.
Attend the training being conducted and implement in daily operations and improve the quality of food.
You would need to follow the cleaning schedules for the kitchen and clean the section and other areas as directed.
Work according to the menu specifications by the Chef de Partie.
Need to be flexible and willing to help other departments at busy times as and when required.