Report Directly to Executive Sous chef.Assist the Executive Sous Chef in achieving a foodcost of 32.60%Knowledge in Basic Asian Cooking Technique.Knowledge in basic Indian cooking technique.Have a Strong Classic Cooking Technique.Implement FSMS in the standard of Intercontinental Hotel Group.Train new staff on food brand standard by Intercontinental Hotel Group.Implement food brand standard and food promotion set by the Exec chef.In-charge of food production for… Show more Report Directly to Executive Sous chef.Assist the Executive Sous Chef in achieving a foodcost of 32.60%Knowledge in Basic Asian Cooking Technique.Knowledge in basic Indian cooking technique.Have a Strong Classic Cooking Technique.Implement FSMS in the standard of Intercontinental Hotel Group.Train new staff on food brand standard by Intercontinental Hotel Group.Implement food brand standard and food promotion set by the Exec chef.In-charge of food production for Ala Carte, Banquet and Buffet.Coach Commis 1 in achieving Gold medal on Breakfast, Bronze medal in salad and Bronze medal ground beef at the Philippine Culinary Cup.Certificate on Food Safety Management System Show less

Report Directly to Sous Chef.Assist the Sous chef in the Banquet, Ala carte and buffet.Cook Ala Carte, Banquet and Buffet food items.In-charge of food preparation and cooking Executive lounge cocktail menu.In-charge of food preparation and cooking OZ-bar Kitchen menu.Coach Commis 1 in Achieving Bronze medal on lamb dish at the Philippine Culinary Cup.Certificate on Food Safety Management System.

Achieve target foodcost of 33%.In-charge of purchasing request, storeroom requisition and inventory of all items in The Lobby kitchen.Reports directly to the Executive Chef.Train commis to the standard of Acacia Hotel. In-charge of quality of all food items in the Ala Carte menu.Supervises preparation and mise en place.Prepare and cook all the sauces.Expediter.

Create menus for the restaurant and catering service.Research and Developing of recipe for future menu.In-charge of purchasing request and inventory.In –charge of quality control.

Supervise cooks and cook helper.Saucier when the Jr. Sour Chef is out.Villa Chef.Supervise kitchen preparation and mise en place.Cook Ala carte menu items and buffet menu items.

Mise en place for the western buffet station at Market Cafe.Assisting in western buffet station at Market Cafe.In-charge of western show kitchen.Cooks eggs in egg station in breakfast buffet.Cooks pizza, pasta and grill items in lunch buffet.