CHEF DE PARTIE
ZARA CONTINENTAL HOTEL
Total years of experience :17 years, 4 Months
• Optimized Chef's workflow and daily instructions to ensure an efficient flow of operations,
• Maximized quality of mise-en-place for buffet and a la carte menus to exceed customer expectations.
• Reduced cost and wastage of food supplies through strategic procurement, inventory management & consistent tracking of stock.
• Assist Head Chef in developing seasonal menus, and establishing training sessions for junior staff.
• Enforce cleanliness and sanitation.
• Collaborated with registered dietitians to compile dietary assessments, and assist in crafting new menus into prescribed dietary specifications.
• Monitored tray line preparation, complaint meal portioning, and meal distributions.
• Maintain daily food inventory, supply requisition, and sanitation standards.
• Prepares menus and cooks them according to standards.
• Inventory supplies and requisition supplies
• Portioning and replenishing substitute ingredients.
• Monitors storage temperature and inspects equipment regularly.
• Train kitchen staff with the company’s standards and procedures.
• Maintain food safety and sanitation standards.
• Cook/wok station - cooks main dishes with a wok.
• Assistant cooking station - assists the cook by providing ingredients needed for a particular dish.
• Noodle-Congee-Fryer- Station - prepares noodles, Congee, soups, fried items, and steamed items
• Butchery station- essentially prepares mise-en-place, prepared sauces, and substitute ingredients for all stations.
• Conduct food inventory at the end of each shift.
• Clean station following sanitation standards.
