A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for customers.• Ensure consistent and smooth running of food production• Ensure effective stock purchase, its receipt and storage• Ensure that working areas are always kept clean• Assist other kitchen staff as need arises• Supervise performance of kitchen staff to ensure proper activity• Perform other administrative tasks as will be communicated by superiors• Ensure that required standards are adhered to in the production and preparation of food –in quality, quantity and safety• Work towards exceeding customer’s expectation by encouraging and promoting high level ofservice• Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly• Give appropriate support or guidance to members of kitchen when need arises• Resolve possible disputes within the kitchen and report any unresolved• Promote good team spirit regularly• Ensure all dishes are prepared according

Responsible for daily kitchen operation Assist the Executive Chef in terms of Achieve monthly budget, Food Sales techniques.Manning and training schedule, purchase activities, menu compiling, Cost control measures, look up Hygiene and HACCP procedures.

As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I also managed a team of 10 cooks and I was reporting to chief chef. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.As a cook I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine. Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables of various varieties. I used my innovative style in making the fresh and tasty food by adding heath complements like herbs and spices which adds apart from health taste and flavor.Specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the restaurant.To ensure that kitchen outlet is clean, neat and tidy Accurately records, check the menu ,and make the food as guest request

As a Demi chef I was assigned the responsibilities of making dishes mainly sea foods.sandwitch.mezza and grilled item. Expertise in roasting, grilled foods which are favorite dishes of customers of Western and pool-bar

Preparation Mise-en-place for Al-a-carte menu as per the derived check listAssisted the Chef in Banquet preparationWorked in live cooking restaurant in various shifts such as Breakfast, Lunch, Dinner

Accurately records, check the menu ,and make the food as guest request