David Vo Email & Phone Number

Brisbane City, Queensland, Australia

Brisbane, Queensland, Australia

Brisbane, Australia

Sous chef Events Team Howard Smith Wharves

Brisbane, Australia

IN CHARGE OF KABUKI2GO SUSHI TAKEAWAY SHOPCONTROL THE STANDARD OF FOOD PRODUCED IN KITCHENSACCEPT FULL RESPONSIBILITY OF SENIOR CHEF DE PARTIE IN ABSENCECONTROL PORTION SIZES, FOOD QUALITY, FOOD COSTS AND MIMINALISE WASTAGESUPERVISE AND PARTICIPATE IN THE PROPER HANDLING OF ALL FOODS AND ALL COOKING METHODS USED IN THE KABUKI KITCHENENSURE THE CLEANING ROSTER IS MAINTAINED AT A HIGH STANDARDEFFECTIVE COMMUNICATION AT STAFF HANDOVER SO STAFF ARE AWARE OF SPECIAL REQUESTSMORNING SUSHI CHEF, PREPARE, MAKE, AND LOOK AFTER ALL HOT AND COLD FOOD FOR KABUKI2GOCLEAN AND PREPARE FISH FOR SASHIMI FOR SERVICE, CUT AND PREPARE FRUITORDERING AND STOCKTAKE OF FOOD PRODUCTS FOR KABUKI2GODEAL WITH SUPPLIERS TO ENSURE BEST PRODUCTS AND LOWEST PRICESTRAIN AND ENSURE NEW STAFF ARE FAMILIAR WITH THE MENU AND COOKING METHODS OF AL A' CARTE, SUSHI AND SASHIMIHANDLE EVENTS, FUNCTIONS AND TAKE AWAY PLATTERS.

TO ENSURE THE PREP LIST WAS COMPLETED ON TIME EVERYDAYPREPARE AND MAKE PIZZA BREADS, PASTAS, ENTRÉES' AND DESSERTSKEEP AN OPEN MIND AND CONSISTANLY CHANGE THE DAILY SPECIALSSUPERVISE, GUIDE AND TRAIN NEW CHEFS, APPRENTICES AND KITCHEN HANDSRECEIVE AND STORE ALL DELIVERIES EFFICIENTLY AND PROMPTLYENSURE ALL COLD ROOMS, FREEZERS AND STORE ROOM STOCK AND PREP WAS ROATATED DAILY MAINTAINED AND SUPERVISED THE CLEANING ROSTER CONTROL PORTION SIZES, FOOD QUALITY, FOOD COSTS AND MIMINALISE WASTAGESUPERVISE AND PARTICIPATE IN THE PROPER HANDLING OF ALL FOODS AND ALL COOKING METHODS

MAINTAIN CLEANING OF ALL SECTIONS INC. COLDROOM, FREEZER, STOREROOM AND KITCHENSET UP AND PREPARE ALL TEPPANYAKI GRILLS AND STATIONSCOOK AND PREPARE ALL MENU ITEMS INCLUDING TEPPANYAKI AND AL A' CARTECOMMUNICATE AND CONVERSE WITH CUSTOMERSRECEIVE, STORE, ROTATE ALL DELIVERIES INCLUDING DRY GOODS AND COLD FOODSMAINTAIN HIGH STANDARDS OF PRESENTATION OF FOOD

GENERAL CLEANING OF KITCHEN, TOOLS AND EQUIPMENTRECEIVE AND STORE GOODSMAINTIAN HIGH LEVELS AND CLEANLINESSPORTION AND PREPARE STOCK LEVELS FOR SERVICESERVICE ON HOT SECTIONS, PANS, COLD LARDER AND DESERTS

Certificate Iv Commercial Cookery

CERTIFICATE 1 IN HOSPITALITY ( KITCHEN OPERATIONS ) CERTIFICATE 2 IN HOSPITALITY ( KITCHEN OPERATIONS ) CERTIFICATE 3 IN HOSPITALITY (.

Education record