Responsible for receiving, storing, and rotating produce, dairy, meat, fish, poultry, and shellfish based on a FIFO rotation.
Strict control and check over hygiene and sanitation according to the company and local authority.
Washing hands before and after the work, washing body before work.
Using sanitizers regularly, Health & Hygiene of the staff.

To ensure the performance of cook 2, Cook 3 and trainees in accordance with recipes, standards and specifications.
Ensured a clean and organized work station while preparing food items for service. Properly prepped and executed recipes as assigned by the Sous Chef.
Responsible for straining, cooling, and storing stocks in a timely manner.
Timely accomplishment of any additional tasks assigned
Accompanied the offsite events team on special events to assist in preparation, plating, and service of hors d\'oeuvres, salad, cheese, entree, and dessert courses.
Understands and takes into account the global nature of the business; works effectively with colleagues from different viewpoints, cultures and countries.

 Ensuring Health & Safety and Hygiene standards are followed at all times
 Dealing with customer complaints, compliments and queries
 Ensuring that prepared dishes are presented aesthetically
 Assisting the Head Chef with menu planning
 Cleans food preparation areas as determined by law and company policy
 Season’s food according to recipes.
 Demonstrated ability to check freshness of food and ingredients prior to cooking
 Monitoring and controlling stock levels
 Knows and compiles consistently with portion sizes, cooking methods, quality standards, cooking rules, policies and procedures

Main duties performed:
 Menu planning of all cuisines recipes
 Assisting the kitchen staff with their duties
 Enquiring with customers regarding allergies, preferences and special requests and preparing food accordingly
 Ensuring Health & Safety and Hygiene standards are followed at all times
 Ordering and maintain stock level
 Assisting with the plating of meals to a very high standard

Main duties performed:
 Plating and serving all the food in a delicious and professional standard
 Demonstrating an in-depth knowledge of all menu to customer
 Recycling food in an appropriate manner
 Washing and preparing food before it is cooked
 Enquiring with customers regarding allergies, preferences and special requests and preparing food accordingly
 Cutting vegetables to be used for salads, soups and dishes
 Liaising with suppliers to order vegetables, frozen food, meats etc

 Assisted cook in the preparation of food (such as dishes, salads and desserts)
 Inspecting food before it is served to customers
 Ordering and maintain stock levels
 Performing date checks on a daily basis and removing out of date items

Main duties performed:
 Assisting the kitchen staff with their duties
 Setting up the kitchen in preparation for a shift
 Maintaining a high level of cleanliness and hygiene throughout the restaurant (including performing cleaning duties and waste disposal)
 Assisting with the plating of meals to a very high standard
 Ensuring the kitchen is in an organized and tidy stat