Prepare all menu items by strictly following recipes and yield guide. Responsible for preparing and cooking all food items by the recipe and to specification. Prepare ingredients for cooking, including portioning, chopping, and storing food. Cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation, and a la carte cooking. Minimize waste and maintain controls to attain forecasted food cost. Review status of work and follow-up actions required with the Head Cook before leaving. Wash and disinfect kitchen area, workstations, tables, tools, knives, and other equipment. Proper knowledge of basic food hygiene.
Education
- 19191-1996 High Sch at Dagupan city National High School
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High School Graduate
Experience
- march 2015 present comii chef at SWR Hospitality
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Provide the highest and most efficient level of hospitality service to the 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 a quality product in a timely and efficient manner for the guests or staff. I am all around inside the kitchen if I am morning shift we do preparation, marination set up the line, cutting steaks tenderloin ribeye according to our weight standard, I handle saute station, grill station, pizza station, salad station, receiving deliveries, making sauces like tomato sauce, alfredo sauce, Caesar salad dressings.
When our kitchen is open for customers I go to the line to cook for orders, according to our menu