To obtain a challenging position of Chef in the organization where superior culinary knowledge and management skills will help contribute to the hotel's kitchen services extensively.
- Upheld company procedures and executed daily and weekly
procedures, including temperature checks, and food labeling,
dating, and storage.
-Created and maintained safe working environment in accordance
with hygiene standards, company policies, and regulatory
requirements; removed hazards and identified equipment
-Set up, prepared, and presented work areas and food dishes in
accordance with culinary practices.
- Assisted chefs in food preparation and helped run assigned station.
- Reviewed and accurately reproduced recipes to produce
standardized dishes and sustain quality benchmarks.
- Maintained cleanliness of all kitchen areas, and assisted kitchen
staff to clean, store, and maintain all kitchen equipment, supplies,
and food inventories.
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