As I am with hotel management background I want to continue to my production department.I have retained experience in the different department of the hotel industry and also in flight catering.In addition to this, I served as marketing in charge in an agency.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Tracks and reports any food waste.
Assists in food preparation in cold kitchen.
Completes required tasks within assigned time frames.
Handles stores and rotates all products properly.
Follows proper plate presentation and garnish set up for all dishes.
Prepares item for broiling, grilling, frying, sauteing or other cooking methods by portioning, battering,breading, seasoning and/or marinating
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, saute burners, convection oven, flat top range and refrigeration equipment.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
