Sous Chef / Kitchen Manager
ketchup
Total years of experience :24 years, 8 Months
Managing the kitchen for the standard operation in training of staff, be responsible for the cost of food, sale must recorded and monitoring of all the waste and kitchen equipment must be in good condition, Balance the cost of labor and cost of restaurant kitchen, planning and supervised the business operation of kitchen to their prospective supplier, reservation planning for what service we do and they like.
Team Leader in kitchen Department active in Training such as train the trainer program too proved all the knowledge of every trainer in the company, to practice all the idea of every person it will be productive and it helps it company reputation, Making of schedule and ordering that only needed by the restaurant cost, by using the system of numbers in company procedure.
As a lead cook my duty and responsibility is to be a role model to the other staff by showing them what the company standard and how to do the work correctly.
Prepare back up for the next ship and do the inventory report for the ship so there for they know what they prepare for tomorrow ship.
Responsible in fresh and good quality of fish meat, Serving a nice looking good presentation in Japanese starter,
Making order for susi bar, that only use for 1 day every day order must do and monitor the consumption of used par day cost's it help to reduce the next order to make, serving fresh every day it’s a good to present with the quest satisfaction.
Responsible in baking of dough and their good quality, making a list of order for every store that they need for whole day operation. Making sure that the expiration of every good are been follow, also all the tools that been use are clean and safety well sanitize also.
Responsible in training of newly staff, implementation of the rules of company, especially their standard procedure when it comes in food serving. Record of store waste and daily inventory record, forecast of stock that need in order
Assisting of chef for their work, working in big event by giving the list of person that we well serve how many item that we prepared for this . Responsible in training of newly staff, implementation of the rules of company, especially their standard procedure when it comes in food serving. Record of store waste and daily inventory record, forecast of stock that need in order.