Food & Beverage Management Intern at Hammett's Collection at their main office, IBB Hammett's in Gzira. And in their establishment in Paceville, Hammett's Mestizo, that works with a sharing concept with Meso-South American cuisine. Some of my responsibilities during the internship were:Operational work in the establishment Weekly management meetings in all of the venues, accounts meeting, and others Creating worksheets in Excel and other documentation in both Excel and WordMonthly stocktakes of beverages in the establishment Costings of beverages Processing reconciliation sheet and cash from all of the venues weekly and preparing it for deposit to the bankInsight in the backoffice/POS system (Ikentoo/Lightspeed) and working with it as a tool Some insight in the marketing/PR and sales/events departments

Work mainly in the evenings with a la carte, rotating stations but also some lunches and dubble shifts.My responsibilities/work tasks:Responsibility of the station in question for the evening Writing of ordering list for products and ordering via phone/webWriting prep listsExpediting food from the linePrep-work, lunch and À la carte and buffet Hygiene and control of temperatures of appliances in the kitchen area (HACCP)Own dishes made on the spot to guest with special allergies or special needs Multitasking A la carte supé menu, bar menu and also Christmas buffet during the winter monthsStress managementMuch independent work/without leadership

Worked both in lunch and evenings shifts with rotating stations.My responsibilities/work tasks: Responsibility of all the different stationsFood waste managementExpediting food from the linePrep-work, lunch and À la carteMaking up own specials for the weekend lunch meat, veg and vegan alternatives Hygiene and control of temperatures of appliances in the kitchen area (HACCP)Swedish modern/fusion, international cuisine, lots of vegetarian/vegan cuisine

Chef in the Cold side of kitchen and also as line chef, worked mainly evenings and dubble shifts with À la carte, Season work.My responsibilities/work tasks: Responsibility cold side and the lineHelping hot side and pizza stationsExpediting food from the linePrep-work, À la carte and cateringHygiene and control of temperatures of appliances in the kitchen area (HACCP)Food tasting new menu/inputSwedish, international cuisine with light Asian twist Working high pressure/stress

1st Chef in the Restaurant worked here from the opening of the restaurant, so helped with setting up the kitchen and dining room before the opening and later worked as a chef for 3 seasons.My responsibilities/work tasks:Menu Planning/ Inspiration, research etc.Planing kitchen with owners Responsibility whole kitchen Independent work and in teamPrep-work, À la carte and special occasions work (Holidays etc.)Hygien and control of temperatures of appliances in the kitchen area (HACCP)Writing ordering lists and some light ordering Contact with some of the restaurants distributorsSwedish, American and international cuisinePrepping/grinding meatsVegan/Vegetarian dishes and allergen dishes

Chef in the cold side of kitchen and breakfast buffet, worked mainly in the mornings and lunches with some evening shifts.My responsibilities/work tasks: Responsibility cold side of the kitchen and breakfastPrep-work, lunch buffet, breakfast buffet, some evening à la carte and special occasions work (Holidays etc.)Hygien and control of temperatures of appliances in the kitchen area (HACCP)Swedish and some international cuisine, fine diningReceiving deliveries of meats, fish, vegetables and other products and taking care of them accordingly Filleting/Curing fishAllergen dishes