Junior Sous Chef
- MaintenantHôtellerie - Restauration Provided guidance and support to all kitchen staff:
Ensured that food served is arranged properly and met quality standards.
Ensured that kitchen work is completed within the timelines.
Gave instructions to cooking workers on fine points of cooking.
Maintained hygiene standards of kitchen and equipment.
Directed and instructed kitchen personal in their individual tasks.
Prepared individual orders when requested.
Ensured food preparation procedures for quality, uniformity and accurateness.
Reviewed delivered product and ensured appropriate storage.
Observed employees engaged in portioning, preparing, and garnishing foods.
Ensured the defined methods of cooking and garnishing.