Assisted the head chef with effective kitchen management resulting in a smooth running kitchen operation. Handles 75 kitchen staff. Ensured food safety standards were adhered to controlling the order and storage of food supplies.*Work according to menu specifications.*Keep all area at all times in hygienic condition according to rules set by the company, hotel or restaurant in accordance with A. D. A. F. C. A or municipality rules.*Controll food stock and food costs in the section.*Supervise and actively involve the daily mis en place and food production in different sections of the main kitchen or satellite.*Follow the instructions and recommendations from the immediate superiors to complete the daily task.*Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.*Instruct and lead subordinates through their daily requirements in food production preparation and proactively involve in set up of the buffet and special functions.*Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

*Implemented new menu items resulting in an increase in revenue by 10%*Maneged food and labor cost resulting in a 5% increase in profitability *Developed and trained kitchen staff resulting in improved efficiency and productivity

*Preparing specific menu items and meal components at your station*Following directions provided by the head chef. Collaborating with the rest of the culinary team to ensure high quality food and service. Keeping the area of the kitchen safe and sanitary.* Stocktaking and ordering supplies for your station.*Improving your food preparation methods based on feedback.*Assisting in other areas of the kitchen when required.