Roneil Sanchez Email & Phone Number

Denmark

Aarhus, Central Denmark Region, Denmark

Sushi Chef - NordicSushiMania, Aarhus, DenmarkResponsibilities:- Rolling sushi, preparing vegetables and fish, cooking rice, and other tasks related to food preparation.- Maintaining cleanliness and hygiene standards in the kitchen area.- Performing inventory counts and organizing raw materials.- Assisting in the preparation and presentation of sushi dishes for serving.- Collaborating with the kitchen team to ensure smooth operations.- Flexibility to work at various locations within the company's branches in Denmark, with a focus on Aarhus and surrounding areas.

Auning, Central Denmark Region, Denmark

Sushi Chef - Asian Fusion Auning, Østergade 11, 8963 AuningAs a Sushi Chef at an Asian fusion restaurant, I played a crucial role during the restaurant's opening phase as a head apprentice and was actively involved in menu planning and ensuring a smooth operational start. My responsibilities included:- Collaborating with management to develop a comprehensive menu reflecting the restaurant's concept and clientele preferences.- Utilizing expertise in sushi preparation to maintain the highest standards of culinary excellence.- Assisting in kitchen operations to ensure smooth coordination between kitchen and service teams.- Adhering to strict food safety and hygiene protocols to guarantee the quality and integrity of all dishes served.

Tel Aviv District, Israel

Tasks:Management and close collaboration with other chefs at all levelsCreating menu items, recipes, and developing dishesensure variety and qualityResponsible for ensuring that the kitchen meets everyonerules, including health and food safety guidance;

Oddessa , Ukraine

Ask new environment for me is good for a new knowledge to adapt a new culture for the European country, I'm so glad and so exciting when my first duty in my work so great and fantastic dish and menu. I learned also some advance technology. I amaze so wide kitchen and so clean environment in the good team and systematic arrangement of all product the good hygiene. I really like it cook a new recipes. Specially new innovation and fusion cuisine European modern cuisine I want more innovation for my next future job to increasing knowledge. For now i will improve my knowledge and technique to create it new food using new machines and technique .All responsibility in the kitchen was act knowledge, For us i easily to coped up all responsibilities using my previous experience and increasing self esteem to be able coped it all. .Working in the grade manager section of the kitchen. Assigning job task to line staff in the kitchen  Conduct briefing in the absence of the sous chef or head chef. Organize culinary training and new recipes in coordination with sous chef. Ordering of fruits and vegetables on day to day basis for the restaurant operation. Handling food operation of grade manager for banquets and all day dining restaurant To ensure standard of HACCP (A grade certification) are being met at all times. Assist the Sous chef and head chef to creating a new testing or new recipes plus menu design. Also supervision of day to day operation of the kitchen as needed. Assist instruction to less experience culinary staff junior chef.

, Calcada Da Igreja De S, Lazaro 8. Macau

To maintain a high standard as specified work in accordance with the Head Chef’s instructions. To maintain and achieve a high standard of food quality, preparation, production and assist in service under guidance from your , Sous Chef or the Executive Chef. To aid in achieving food cost, kitchen standard and overall objectives and helping, Commis Chefs learn to improve their ability. To keep high standards of personal hygiene, clean uniform and overall camaraderie. To keep high standards of cleanliness on section were employed, also to assist in any job regarding hygiene, cleanliness asked for by Sous Chefs/ Executive Chef. To be fully aware of all the Health and Safety at Work regulations in accordance with H.A.S.A. W. Act 1974 and Hygiene regulation Act 1971. To aware of all hygiene control and chemicals uses at Albergue 1601. To have full knowledge have and be able to act upon the fire procedures, as set out in the Company Handbook and instructed to you on your induction. Responsibilities and Duties:  Reporting to head chef To ensure that all stock are kept under optimum condition  All mise en place is always freshly prepared and on the time, all dishes are being are prepared to correct recipe and quality. Ensure that all his section being kept clean and tidy at all times and any anticipated shortage are communicated promptly to the head chef. Ensure that horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy  To ensure that junior chef and trainees receive the right training and optimum guidance and attend training courses and seminars if needed. Strive to study management subjects in preparation for future advancement.

Macau

Job Description:•Ensure the serving of quality culinary dishes and on schedule in then make sure that no problem arises during serving; if any, it should be rectified quickly, We approve all foods before they leave the kitchen, Must be develop menu offerings, Forecast supply need and estimate costs, if not enough the kitchen staff we recruit kitchen staff to ensure efficiency of the kitchen and staff. •Ensure production of quality and consistent of food, Perform accounting functions and scheduling of meals all necessary standards and regulations such safety guidelines, Create recipes and prepare advanced items, Assign tasks that are less complicated to lower kitchen staff, Maximize the productivity of the kitchen staff, Manage the rest chef’s in the chef chain of command, Ensure proper equipment maintenance and operations, Oversee special catering events and where necessary offer culinary instruction and demonstrate techniques, Supervise kitchen personnel and their performance, take charge of kitchen staff payroll and initiate possible increase, Order food designated suppliers , Manage stock of food , Must be organize duty roster for the kitchen staff.

Old Taipa Macau

Job Description: Duties:•Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.•Supervising food service assistants and kitchen staff, organizing their daily duties and monitoring performance.•Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.Washing, cutting and preparing food before it is cooked.•Taking into account the wishes of clients when planning of menus.•Making sure good nutritional standards are maintained when preparing meals.Making sure that all food at point of delivery is of the highest quality.•Enquiring is any clients have allergies and then cooking meals accordingly.•Responsible for high standards of food, hygiene, and health and safety.•Keeping an eye on the temperature of cookers and roasters.•Deciding what quantities are to be cooked and the amount of portions to be served.•Constantly checking the quality of the food being served to customers.•Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.•In charge of stock control for the freezers, pantries and store rooms.•Encouraging junior staff in their training and development.•Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.•Controlling stock rotation to ensure the kitchen and larder are always well stocked. Preparing hamburgers, fresh food, fried chickens, steaks, pizzas etc. Cooking competencies:•Comprehensive understanding of Food Hygiene Regulations.•Detailed knowledge of seasoning and recipes.•Fully conversant with various cooking methods like boiling, baking, roasting and steaming.Personal:•Maintaining personal and professional development to meet the changing demands of the job.•Able to work as part of a team.•Relaxed personality with excellent communication skills.Eager to learn new recipes and cooking techniques.

Taipa De Macua

Job Description:• Cleaned food preparation areas, cooking surfaces, and utensils.• Cooked and packaged batches of food, such as hamburgers and fried chicken, which are prepared to order or kept warm until sold.• Cooked the exact number of items ordered by each customer, working on several different orders simultaneously.• Maintained sanitation, health, and safety standards in work areas.• Measured ingredients required for specific food items being prepared.• Mixed ingredients such as pancake or waffle batters.• Operated large-volume cooking equipment such as grills, deep-fat fryers.• Prepared and served beverages such as coffee and shakes.• Read food order slips or received verbal instructions as to food required by patron, and prepare and cook food according to instructions.• Verified that prepared food meets requirements for quality and quantity.• Washed, cut, and prepared foods designated for cooking.• Cleaned, stocked, and restocked workstations and display cases.• Scheduled activities and equipment use with managers, using information about daily menus to help coordinate cooking times.• Served orders to customers at windows, counters, or tables.Specialties: different kind of sausages such as pork and veal and mixed flavors, side dishes like mushroom, baked bean, corn, different kinds of pasta such as carbonara, prawn pasta, pumpkin pasta with mushroom, mushroom and tomato, tuna mushroom pasta, pesto sauce pasta with chicken fillet, and also fish fillet, and also sirloin, lump, salmon, butter chicken, and mix grilled, and also 4 kinds of risotto like mix mushroom risotto, scallop risotto, shrimp risotto and our La Kaffa risotto and many more.

Bachelor'S Degree, Family Practice Nurse/Nursing

Activities and Societies: dance, basketball,practice nursing

Bachelor Of Science Nursing, Public Health

Activities and Societies: Nonehealth care provider, health care service.

Bachelor’S Degree, Bachelor Of Science Nursing, Passed

Activities and Societies: Health promotinghealth service, caring client,