I work on kitchen inventories. Selecting the right food items after checking for freshness and quality.
I also supervise the kitchen staff and check the cleaning of the kitchen utensils and machinery.
Responsible for dishing out the food and garnighing of the dish is my responsibility.
Responsible for working with the Head Chef to improve kitchen staff and create menu that was different and attractive.
It was my responsibility to introduce procedures to improve hygiene standards and better menu plans.
Seasonal promotions and menu diversions was also my responsibility
Responsible for cutting, dicing and preparing all ready items for the chefs to use. I was also responsible for looking after the orders and ensuring tht it was ready within a short time.
It was my duty to follow instructions and garnish techniques explained by the Head Chef.
Explaining Diner's service policies and rules to new kitchen staff members was my duty.
- Customer Relations
- Team Management
- Kitchen Hygiene
- Service Improvement
- Planning and Creating
- Quality Assurance
- Nutrition and Value of Food
- Utensil Usage
- Kitchen Equipment Cleaning
- Hob Management
- NationalityUnited Kingdom
- Marital StatusMarried