-Cooked meals, entrees and snacks - Checked stock levels - Food safety & sanitation(knowledge in HACCP and hygiene system) - Supervised daily kitchen operations -Manage the kitchen duties and all preparation in the kitchen

- Cooking and serving attractive meals to individual requirments - Demonstrating cooking techniques and the correct use of equipment to staff - Carrying out regular temperature checks on fridges, freezers and food storage areas - Making sure that leftover food stuffs, waste and uncooked products are properly disposed of.

Assisted the chef de cuisine with menu planning, budgets - Checked and maintained stock level - Help manage all staff rosters - Supervised a team of 14 in busy kitchen - Managed all team task - Checked garnishes and meal presentation

Made sure all stations in the kitchen were clear and up to HACCP standard - Cleaned kitchen - Stored food - Chopped all ingredients for prep - Put into practice any skill learned in class - Helped with all garnishes - Checked food expiry dates and discarded any outdated food - Prepared sauces