Chef
La Cuisine French Restaurant
Total des années d'expérience :23 years, 0 Mois
1) In charge on training and managing kitchen personnel and supervising/coordinating all related culinary activities.
2) Estimate food consumption and request purchase
3) select, develop recipe and food presentation
4) supervise and check proper equipment operation/maintenance, safety and sanitation.
5) in charge on food preparation
in-charge in kitchen operation that includes, sales, menu development and designs, promotion and advertising planning for new menu, hygiene and cleanliness, food cooking and food preparation, inventory, stocks monitoring and ordering, food quality control portion and cost, forecast the amount or volume of daily consumption, contact and follow -up suppliers of the stuffs needed in the kitchen operation, conduct orientation and training, schedules monitoring and assign staff to their designated section and briefing. Paper works such as memo and schedules staff assessment and endorsement, feedback and recommendation.
. in charge on food preparation
• Training staff
• procurator of ingredients and other supplies
• Menu engineering and presentation design
• kitchen supevision: staff and cleanliness and sanitation
• ensure proper implementation of health and safety regulations.
• Food quality preservation to maintain food standard.
• interview and hiring selection.
1) Determine how food should be presented, and create decorative food displays.
2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.
3) Estimate amounts and costs of required supplies, such as food and ingredients.
4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.
5) Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
6) Monitor sanitation practices to ensure that employees follow standards and regulations.
7) Order or requisition food and other supplies needed to ensure efficient operation.
8) Recruit and hire staff, including cooks and other kitchen workers.
9) Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
10) Arrange for equipment purchases and repairs.
11) Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
12) Meet with sales representatives in order to negotiate prices and order supplies.
13) Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
14) Supervise and coordinate activities of cooks and workers engaged in food preparation.
15) Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
16) Check the quality of raw and cooked food products to ensure that standards are met.
17) Check the quantity and quality of received products.
18) Demonstrate new cooking techniques and equipment to staff.
19) Record production and operational data on specified forms.
20) Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
1) Supervise all residents children and record their day to day behavior and performance for behavioral monitoring.
2) Train and teach grown children for skills preparedness.
3) Accepts and reviews referrals from Child Protective Services (CPS) and assigns cases to Community Outreach Workers.
4) Reviews and analyzes practices and procedures; makes recommendations to ensure established standards are met.
5) Make program proposal for monthly activities
6) In-charge of children schedule for school and meals
7) Budget officer of food and other activities
8) In - charge of culinary training for out of school youth and live in grown children
9. Develops and implements administrative procedures for information processing, record maintenance, funding compliance; compiles, verifies and prepares materials and information to comply with required reports, surveys, analysis; establishes recordkeeping procedures and monitors records for appropriate information retention.
10, Formulates organizational and operational plans, grants, contracts, or procedures for achieving program goals.
11. Provides technical planning assistance and training; may serve as a subject matter expert (SME) providing specific consulting/advising services.
12. Evaluates effective of support functions and recommends changes.
13. Identifies support staff needs and recruits; selects and trains personnel; implements disciplinary actions as needed.
14. Plans and coordinates special events (workshops, seminars, open houses, etc.) on behalf of program.
In charge in broasted chicken items, menu engineering, line cook, inventory, monitoring, staff's schedule.
1) Coordinate all school principals and supervisors including regional director to conduct marketing seminars in their respective area.
2) Implement rules and policies forwarded by the head office.
3) Conduct training and seminars competency for the employees to upgrade their skills.
4) Manage and monitor bank deposit and cash flow and make reports on whole day operation
5) Forecast and formulate target supported by planning and strategy in quarterly bases.
6) supervising staff and entails responsibilities such as ensuring employees’ salaries are paid and that leave and other entitlements are provided for.
7) Ensure the customer satisfaction is one of the priority in operation.
9) Determine and manage a budget, ensuring that funds are allocated appropriately and for the benefit of the wider organization in order to meet its objectives.
10) Responsible for any of the following areas: commercial business, productivity, reporting, hiring and firing, marketing and advertising, and buying and selling and handles all the issues relating to matters.
Religious community scholar, awarded as best charitable organizer and training facilitator.
scholar in college department, received award on leadership.
