Responsibilities:• Preparing and cooking high-quality dishes according to menu guidelines and recipes, following instructions from the Sous Chef.• Ensuring dishes are properly garnished, correctly portioned, and presented with the highest quality standards.• Maintaining fresh and timely mise-en-place.• Managing all aspects of my section.• Developing and maintaining positive working relationships with team members to achieve common goals.• Gathering, measuring, mixing, and preparing meal ingredients, sauces, and seasoning, as well as washing, peeling, and chopping vegetables, fruits, and meats.• Properly stocking food items in refrigerators and freezers and documenting kitchen supplies inventory.• Following daily ingredient collection and storage procedures, maintaining and cleaning kitchen areas according to established standards.• Reporting equipment failures to the Demi Chef | Chef De Partie and ensuring necessary repairs are carried out.• Complying with Health, Safety, and Environment procedures and audit requirements in line with HACAP and Four Seasons' standard of excellence.

Responsibilities:• Forecasting, planning, sourcing, and ordering food supplies for the kitchen, as well as beverages to stock the bar.• Managing daily food and beverage operations.• Creating and enforcing restaurant policies, targets, and KPIs.• Hiring, training, and managing food and beverage staff.• Planning new promotions and initiatives, and contributing to business development.• Develop and maintain customer service standards.

Authentic À la carte Italian Cuisine Restaurant.( La Spiga by Paper Moon )

Responsibilities:• Collaborate with the culinary team in preparing kosher breakfast, lunch, and dinner menus.• Follow recipes and guidelines to ensure compliance with kosher dietary laws and standards.• Maintain immaculate cleanliness and hygiene in the kitchen, strictly following food safety standards and sanitation practices.• Collaborate with the culinary team to create and update kosher menus, incorporating seasonal and local ingredients.• Manage inventory for kosher ingredients, ensuring an adequate supply for daily operations.

Hostellerie Saint Nicolas is a restaurant located in Ieper, Belgium managed by Chef Franky and Michael Vanderhaeghe, awarded 2 Michelin stars from 2016.

Modern À la carte French Cuisine Restaurant.Responsibilities:• Responsible for the daily preparation of food items.• Restocks all items as needed throughout shift.• Cleans and maintains station in practicing good safety, sanitation, organizational skills.• Follows recipes, portion controls, and presentation specifications as set by the restaurant.

Responsibilities:- Encourage any initiative from students.- Promote volunteering for Culinary events.- Support the school management for any special event.- Find guests speakers and organise their visits in school with the support of Program managers.- Promotes the display boards and updates them regularly.- Promote culinary program towards students and visitors.

Rotated all departments - USAID program (Certified)1-F&B department.2-Housekeeping department.3-Frontoffice department.4-Kitchen.