paul karuoya

Set up and stock stations with all necessary supplies
•Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
•Cook menu items in cooperation with the rest of the kitchen staff
•Answer, report and follow executive or sous chef’s instructions
•Clean up station and take care of leftover food
•Stock inventory appropriately
•Ensure that food comes out simultaneously, in high quality and in a timely fashion
•Comply with nutrition and sanitation regulations and safety standards
•Maintain a positive and professional approach with coworkers

mambo in March 2010 as a commis and rise to the above position before my departure as a head of production
Duties and Responsibilities
•Prepare and present food to high standard.
•Maintain hygiene practices.
•Ensuring the finest quality products is available.
•Follow brand standards food specifications and
•Ensure minimum food wastage.
•Ensure all the staff within my department is adequately working nicely.
•Trained and develop in line with company policy.
•Maintain good discipline within the department under my supervision.
•Motivate employees and facilitate teamwork.

Griller.
Duties and Responsibilities.
•Preparation of different meat joints and marination, including game meat and crocodile flesh.
•Portioning of meat.
•Prepare marinades.
•Assembling of the grill mis en place.
•Carving of all the meat on the grill.
•Dispensing the meat platters promptly as per the guest orders.

and Responsibilities.
•Prepares all food items according to standard recipes.
•Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintains high quality.
•Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
•Prepares daily requisitions for supplies and food items for production.
•Receiving of the food raw materials.
•Assist in cost control and waste management practices in order to maximize total revenue to achieve accurate departmental budget.
•Organizing and presentation of outside catering activities in lease with front staff to ensure smooth running of the events
•Training the apprentices.
•Contribute adversely to menu review and changes.
•Reporting to the chef de parties.