hotel imperial casablanca
hotel imperial spa casablanca
Total des années d'expérience :11 years, 10 Mois
--Set up and service in all sections of the kitchen
-Grill cooking
-Plate dressing, password management
-Supervised the kitchen helpers when the chef was away
Establishing the restaurant Grnter & developing an operational system for the kitchen
Training chefs in the kitchen on ways to prepare the menu
Respect quantities recipes & methode of presentation
Establish a schedule for daily weekly & monthly cleaning tasks along with ways to properly clean & maintain kitchen fixtures and equipment
Controlling and directing the food preparation process
Good knowledge of ways to prepare healthy food & system of diet &types of food allergies
Review orders quantities and purchase requests with suppliers stocktaking and expiry date monitoring for each product product and cheking storage areas
Monitor equipment inside the kitchen and monitor the degree of cooling inside refrigerators & freezers
Ensuring that quality health and hygiene standars are followed in accordance with the municipality s requirements motivate the work team to be creative and creat a postive work environments
check dishes before serving them customers
divied tasks among employees according to specializations
Organize and coordinate the work of the cooks and clerks he directs for the preparation of the party's food
Take care of the garnish and check the presentation of the dishes when they leave the kitchen
Check food quality, select food and manage stocks
Develop new recipes to add to the menu
Monitor compliance with kitchen hygiene and safety standards
-Supervision of the pantry and pastry shop
-Autonomy and supervision on the same section
-Cleaned the kitchen and work areas
-Realization of bases and sauces
-Cooking meat and fish
-cooking on the grill and on the plank
-placement and cooking of seafood
-supervision of the organization of cooking
-preparation and setting up of buffets
-Cooking on the grill and plank-
Implementation and preparation of hot and cold sections
-Preparation and setting up of buffets
-Plate dressing, password management
-Cut, portion and marinate the coleslaw
-I cleaned the kitchen and cleaned the equipment.
-I proceeded to receive the goods.
-Realization of bases and sauce
-Cooking meat and fish
-A la carte service, plate setting
-Management and ordering of stocks
تعليم الاستخدام في مجال الطبخ من خلال برنامج تابع للامم المتحدة
تدريب اولاين حول استخدام اساليب طهي مستدامة ومبتكرة
