Sous chef
Joe’s café Iconic Ali Bin Ali Hospitality
Total des années d'expérience :13 years, 4 Mois
• Spearheaded to control and direct the food preparation process and any other relative activ ities Facilitated to prepare menus with new or existing culinary creations ensuring the vari ety and quality of the servings Developed to approve and polish dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages.
• Outperformed to arrange for repairs when necessary Remedy any problems or defects.
• Be fully in charge of outlook, material control management, inventory, overall operation, training kitchen staff.
• Developed new menu options based on seasonal changes and customer demand.
• Resolved customer problems and concerns personally Spearheaded to monitor and record inventory, and if necessary, order new supplies Provided support to junior kitchen employ ees with various tasks including line cooking, food preparation, and dish plating.
• Outperformed to assist with the preparation and planning of meal designs .
• Accomplished to ensure that kitchen activities operate in a timely manner.
• Responsible for pre-opening setup, menu creation, staff recruiting, staff handling, scheduling etc Outperformed with managing entire kitchen operations including HACCP, and hygiene check according to local municipality requirement and stock management etc.
• Responsible for pre - opening setup, staff recruiting, staff handling, creating roaster, and menus creation, etc Accomplished with managing entire kitchen operations including qual ity check, HACCP and hygiene check, stock management, preparation of brunch, banquets, theme nights, and international breakfast, etc.
• Worked as a second \[In-charge\] for all day dining restaurant, Ala Carte, Buffet, with in - Room Dining (IRD) Kitchen operation Managed the preparation of food, stock ordering, wastage control, HACCP check, food health check documentation, live cooking, and buffet set up etc.
• Outperformed with preparing specific food items and meal components at station. Followed directions provided by the head chef Collaborated with the rest of the culinary team to ensure high-quality food and service.
• Spearheaded with stocktaking and ordering supplies for your station Accomplished with improving the food preparation methods based on feedback.
• Assisted in other areas of the kitchen when required.
• Accurately measuring meal ingredients for the Chef de Partie Prepared meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vege tables and fruits Discarded all expired and spoiled food items stored in the stock rooms, re frigerators, and freezers.
• Prepared basic salads and sauces as directed by the Chef de Partie Received deliveries and verifying that all ordered items have been delivered and are of good quality Taking inven tory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Performed basic cleaning duties and ensuring that workstations are properly sanitized.
• Developed with plating and presenting meal items as per the Chef de Parties instructions.
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