Follow proper closing procedures to ensure that the establishment is ready for the following business day.Performed additional responsibilities, although not detailed, as requested by the Chef at any time.Ensure that food came out simultaneously, in high quality and in a timely fashion.Prepared daily production list and ensure that all workstations remained stocked before and during food production.Implemented a menu of new culinary delights that surpassed the other restaurants in the city.Handling my own bar backing duties, creating custom cocktails, prepping garnishes, stocking fridge, filling ice box and cleaning dishware.Maintain, set up, breakdown and keeping the bar at its best for the benefit of our clientele.Comprehensive knowledge of setting deadlines to ensure the well-timed completion of executed dishes and all around work in the kitchen, set up stations, break down and cleaning.Highly skilled in cooking, presentation, preparing and seasoning a wide range of foods, including appetizers, soups, salads, entrees, and desserts in keeping with prescribed menu recipes and techniques.Production of food to the highest standards, as indicated by the Better Hospital Food InitiativeĮnsures readiness for service and the pace is set for peak trade in all outlets matching facings to demandĮnsure all food is presented for service in a timely manner and in correct sequenceĮnsuring the highest standards of personal hygiene practices as indicated by legislation and Company Food Safety Policy (HACCP) and an understanding of electronic temperature monitoring systemsĮnsuring the observance and compliance of Health and Safety regulations and best working practiceįollowing standard recipes to ensure standardisation of final dishes and also to ensure the correct and economical use of resources.These are some examples of accomplishments we have handpicked from real Sous Chef resumes for your reference. The hygienic handling and the safe preparation of food products in accordance with food hygiene legislation and the Company’s Food Safety Policy (HACCP) as outlined in the FSMS
To work under the direction of the Head Chef, the Chefs roll will provide food production to support the Catering Service to ensure excellent customer service.Ensure compliance with the Company’s and Hospital Control of Infection Policy in respects of Food Hygiene, particularly with Bare Below the Elbow and also the 5 moments of hand hygiene and HACCP.To ensure that any potential risks are escalated to the Head Chef and reported through the correct procedures.To understand healthy eating principles and apply these to the staff and visitor catering service to ensure that the contract keeps the local council Healthy Eating Award.Overseeing the monitoring / compliance of fridge and freezer temperatures as part of a daily work routine and reporting units operating outside the temperatures as indicated in the FSMS.Overseeing the cleanliness of the food production areas in line with work schedules, policy and legislation as dictated in the FSMS.Make initial informed judgements about the quality of ingredients and report to the Head Chef or Catering Manager where discrepancies are evident.
0 kommentar(er)
