Planning and directing food preparation and culinary activities , Estimating food requirements and food/labor costs. Following a food budget -Supervise kitchen staff’s activities, arrange for equipment purchases and repairsRecruit and manage kitchen staffRectify arising problems or complaints

Incharge of kitchen staff making sure they follow company’s policy( recipes, specs, state laws) incharge of day to day activities from prepping to doing cleaning. responsible for preparing food, assigning tasks, enforcing food hygiene regulations, ordering supplies, and following food cost, budget, and working hand on hand with my OP to create more sales

Work along side chef Rigo and chef robin in charge of the commissary training the new employees doing ( sauces, dressings, cutting meat, chicken, fish, and vegetables) packaging everything for the restaurant to be send the next day to the restaurant

I Work along side chef Rigo Ruvalcaba as a pantry trainer developing the new kitchen personal by following corporates policy, teaching them the recipes and working areas to make their job easier

Working as an international trainer for a new restaurant opening, training the stuff and getting them ready for the opening day making sure they follow their recipes, hygiene and quality food for the guess

Incharge of prepping and cooking for the guess