Edy Supriyadi Email and Phone Number

Handling Sushi Bar and Cold Kitchen.

In charge in Sushi Bar and Teppanyaki Station. Sushi chef in charge at Four Point by Sheraton Hotel Kuwait.

Include: Hot and Cold Kitchen, Sushi Bar, Teppanyaki.Duties & Responsibilities:. Responsible for all menus, cost control, and all the other aspect of the operations. Frequently update all Ala Carte Menu. Identified and executed staff training needs to increase. Lowered cost of food by utilizing more local product . Assist kitchen staff in maintaining high cuisine standart for function client as well as delegates • Direct food preparation• Manage food storage & supplies• Maintain hygiene and safety standard of food preparation and storage• Monitor food inventory • Monitor and assist in daily clean-up of kitchen. Preparing Sushi Bar and platter for outside catering.. Team grand opening Al Hambra Avenue by Sheraton kuwait Hotel. In charge at Sushi Bar and Teppanyaki Station

Duties and responsibilities :. Direct food preparation. Managing food storage and supplies . Monitor food inventory. To adhere to company procedures in regard to temperature checks, food labeling and dating, cleaning schedules and hygiene regulation at all times and ensuring that all record of such are updated and kept . Assist the chef in making requisition for food is. to prepare, cook and serve any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standart for food preparation and presentation are met at all the times

Include: Hot kitchen, Teppanyaki, Cold kithen.Duties & Responsibilities:• Direct food preparation• Serve the food• Manage food storage & supplies• Maintain hygiene and safety standard of food preparation and storage• Monitor food inventory • Monitor and assist in daily clean-up of kitchen