فيكتور Garcia Jr

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.