o Ensure kitchen is kept clean according to HACCP standards, Writing cleaning handovers for all the cleaners and chefs.o Working on POS system to properly maintain stock, Checking that all stock corresponds with weekly stock takes and that there are no shortages.o Ordering stock and placing delivery orders.o Management of food wastage.o Ensure that customer service standards are being upheld.o I also help and maintain technical aspects around the hotel, making sure maintenance is taken care of and assisting if help is needed. o Completing all my mise en place for the shift ahead to ensure a smooth running of service on a daily basis. o Ensuring that my staff have completed their allocated tasks as well. o I control the running of the Pass during service, ensuring plates and cutlery are all shined and polished, with exceptional food going out to customers. o Developing menu’s for conferences and baby showers as well a catering for dietary requirement’s in wedding and all other events taking place in the hotel. o Testing new recipes and dishes

I control kitchen stock, I make sure the food prepared is up to standard. I receive orders and capture them on GAAP and I have a strong knowledge working on GAAP and running the Kitchen

Managing everything in Pinnacle Grill over the 3 months seasonal contract.Insuring HACCP and United States public health was practiced and put into place.

Responsible for overseeing the grill and fish section in the kitchen. o Ensuring that the section runs smoothly on a daily basiso Preparations of meat and fish for the week o Experience with plating on the pass o Controlling dockets o Contributing ideas for exciting new menu optionso Overseeing the food placement of weekly stock orders o Stock-take manager o Ensuring ‘spring cleaning’ was completed on a daily basis

Ensuring that food preparation was effectively completed in a timely manner o Responsible for cleaning, prepping and cooking of vegetableso Experiencing with being a runner during service times o Cleaning sections at the end of the working day

Responsible for overseeing the grill and fish section in the kitchen. o Ensuring that the section runs smoothly on a daily basiso Preparations of meat and fish for the week o Experience with plating on the pass o Controlling dockets o Contributing ideas for exciting new menu optionso Overseeing the food placement of weekly stock orders o Stock-take manager o Ensuring ‘spring cleaning’ was completed on a daily basis

Assisting the head chef with multiple tasks including food preparations, service and cleaningo Reporting to head chef o Daily food preparationso Replaced and replenished all items on buffet table as well as setting it up.

Assisting the chefs with food preparation and coming up with basic ideas for new recipes Cleaning up the kitchenCarrying food and equipment to the venue (pop up kitchen)Doing stock take with the Sous and Chef de parties.Setting up buffet stations

Ensure exceptional customer service while upholding the standard and quality of food required by the company. o Preparing and serving foodo Assisting with food preparations for functionso Monitoring expenditure, stock, waste and use-by dateso Working out the daily money intake