SOUS CHEF tại HOLIDAY INN KANDOOMA

3/2012 → 5/2016 (4 năm 2 tháng)

MALDIVES

SOUS CHEF- Hot & Cold Kitchen ( Fine Dining, Alacarte & Buffet ) • Manages and trains Chef De Partie ,demi-chef de parties or commis during the shift, as needed. • Assists the Ex. sous chef and head chef to create new dishes and menus. • Ensures the team is following the rules of safety and health, thus practicing high standards of food hygiene at all times. • Monitors portion and waste control for profit margin purposes. CHEF DE PARTIE – Hot Kitchen ( Fine Dining, Alacarte & Buffet ) • Prepare, cook and serve Western and Asian Dishes in accordance with the hotel’s recipes and standards. • Manages and trains demi-chef de parties or commis during the shift, as needed. • Assists the head chef to create new dishes and menus. • Ensures the team is following the rules of safety and health, thus practicing high standards of food hygiene at all times. • Monitors portion and waste control for profit margin purposes.