Breakfast Chef incharge. Following the Menu Stardadisation as directed by the HeadChef and brand of the Hotel.Monitoring and minimizing the food control wastage.Adaptsworktofluctuationinvolumeofguests as per Hotel occupancy and Bookings.Preparemisplace,cooksandmakeordersforAlcarteMenu as directed by the Chef de Partie.Ensureallthebreakfastproductsarepresentandthequalityisofthecorrectstandards.Tracking stock Inventory and Ordering as directed by the Chef de Partie.Labelling food products and applying FIFO at time of Use.Ensurethatalltheheadsushichefshaveverythingneededasinpreparatoryandinventory.AssistsallstationsandrespectiveSaladlinesasnecessary.

Prepare SushiRolldishes such as Nigiiri, Sashimi, Maki andsidejobsasdirectedbytheSushiChef.Handling Fish products and thorou preparing Sushi Veg and non veg mise-place.Arranging store, freezers and ChillersAssistschefsin all kinds of foodpreparationsand close down of line stations.

Entered the kitchen as a kitchen helper and within seven months was integrated to a kitchen Cook staff.Washedworktables,walls,refrigerators,andmeatblocks.HoldsinvertedglassesoverrevolvingbrushestocleaninsidesurfacesWashesandpeelsvegetables,usingknifeorpeelingmachineAlwayscleanedandmaintainedasafetyworkplace