international and coninantal food

A multi-talented chef de partie with over 11-years experience in the hospitality industry. A qualified and professional Chef with extensive knowledge of various aspects of Culinary Art.1. Prepares daily production list.
2. Ensures that all stations remain stocked before and during the
meal period.
3. Verifies that kitchen staff follows all recipes and portions servings
correctly.
4. Keeps kitchen, dish, and storage areas clean and organized.
5. Places food and supply orders as directed.
6. Receives product be verifying invoice and freshness of
merchandise.
7. Hires and trains employees to company standards.
8. Sets excellent customer service and work examples.
9. Actively participates as a member of the management team.
10. Manages staffing levels throughout shift.
11. Oversees kitchen labor and food cost to budgetary requirements.
12. Performs additional responsibilities, although not detailed, as requested by the Chef at any time