Joel Manglicmot

To supervise the standards of the brand to be implemented. To monitor stock movement and responsible for ordering in the section, receiving and storing with a proper temperature. To ensure minimum kitchen wastage. To ensure knowledge of the products maintained and communicated to all relevant personnel. To be responsible for completing mis en place. To learn and record skills and recipes from other members of the department. To report any maintenance issues to the Head Chef immediately. To comply with all Good policies and procedures to ensure that all statutory regulations are observed. To ensure all statutory regulations are adhered to, such as food hygiene policies. I'm also a certified (PIC) person-in-charge by NSF UAE.