About Me

I can construct menus with new or existing culinary creations ensuring the variety and quality of the servings. Approve and “polish” dishes before they reach the customer. Plan orders of equipment or ingredients according to identified Shortages. Arrange for repairs when necessary. Remedy any problems or defects. Be fully in charge of hiring, managing and training kitchen staff. Oversee the work of subordinates. Estimate staff’s workload and compensations. Maintain records of payroll and attendance. Comply with nutrition and sanitation regulations and safety standards. Foster a climate of cooperation and respect between co-workers. I can Provide the highest and most efficient level of hospitality service to the hotel guests. Works in the designated station as set by Executive Chef and/or Sous Chef. Able to organize the assigned work area and efficiently put away orders. Able to prepare and sells food within recommended time frames to meet Guest expectations. Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers. Able to produce quality product in a timely and efficient manner for the guests or staff. Responsible to maintain cleanliness, sanitation at the assigned work area. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Prepare all menu items by strictly following recipes and yield guide. Cook food according to recipes, quality standards, presentation standards and food preparation checklist. Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items. Slices, grind and cook meats and vegetables using a full range of cooking methods. Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients on correct proportions. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking I can also Manage daily operations of grocery store to meet store goals. Provide direction and guidance to grocery staffs in their assigned job duties. Follow and enforce store policies, security measures and customer service standards. Provide excellent customer services for sales growth. Develop positive shopping experience and ensure customer satisfaction. Evaluate performance of each staff and provide appropriate feedback. Perform inventory control to avoid over stock and low stock. Manage product storage and rotation activities toreduce spoilages and damages. Ensure that grocery shelves are maintained clean and organized. Ensure that shelves are loaded with fresh products all the times. Ensure that all products are properly tagged and labeled. Assist in recruiting and training staffs on assigned responsibilities. Assign daily workload and schedules to staffs. Setup product displays in store entrance and other sections according to merchandising standards. Maintain the store clean, safe and appealing. Develop process improvements to maximize sales and profitability. Educate staffs about safety and sanitation procedure.