Anthony Clinton

• Assemble and prepare ingredients for menu items
• Prepare mise-en-place for own station
• Assist with checking, receiving and storing goods
• Contributing to maintaining kitchen and food safety standards
• Understanding health and safety
• To actively follow the food hygiene regulations ensuring food is adequately protected from contamination and to maintain temperature check records
• Measuring meal ingredients for the chef de partie
• Taking inventory of ingredients for daily operations
• Discarding all expired and spoiled food items stored in chillers and freezers
• Performing basic cleaning duties and ensuring that workstations are properly sanitized
• Supervicing commis II and commis III in food preparation and cooking responsibilities as directed by the chef de partie
• Ensuring the quality of food items according to the standards and specification for the department
• Prepare fresh ingredients for cooking according to the recipe/menu
• Responsible to maintain food log
• Support the demi chef de partie and commis in daily operation and work
• Perform additional duties assigned by the pastry chef
• Completing assigned task as quickly as is safely practical
• Follow the resorts,policies and procedures adhere to the standards
• To arrange and set up the buffet,garnishing the desserts
• To monitor and replenish the buffet counters during main service period
• Contact
• Address
• Dubai, United Arab Emirates, 39999

• Responsible to prepare desserts on daily basis according to
• Requirements of daily operations
• Assisting in food preparation process under the chef de partie
• Helping with deliveries, stock rotation, cleaning station
• Contributing to maintaining kitchen food safety standards
• Preparing desserts for buffet setup
• Following plating and display standards
• Follow portion standards
• Labeling and storing ingredients
• Maintaining kitchen area and equipments clean
• Maintaining food sampling and records on daily basis
• Recording the storage temperatures on daily basis

• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Maintained excellent attendance record, consistently arriving to work on time
• Preparing ingredients and handling baking and other kitchen equipment
• Creating pastries, baked goods, and confections, by following a set recipe
• Decorating pastries and desserts to ensure beautiful and tasteful presentation
• Support the Demi Chef de Partie and commis in daily operation and work
• Work according to the instructions of superiors
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation.

Shangri-La Hotels & Resorts, Bangalore, karnataka, India

· Maintained excellent attendance record, consistently arriving to work on time.

· Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.

· Passion for baking and pastry creation.

· Maintaining the highest level of execution and quality food, while following timelines and BEO s.

· Preps, prepares, and executes all menu items to specification and follows directions of Executive Pastry Chef daily.

· The work station must be set up based on menu items, banquet event orders and specials, and ensures all mis en place is ready for the shift.

· At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized.

· The pastry cook must inspect all food products to maintain proper appearance, colors and appeal.

· All food storage must be in proper containers in

refrigerators and freezers, to maintain freshness.

• Maintained excellent attendance record, consistently arriving to work on time
• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
• Passion for baking and pastry creation
• Maintaining the highest level of execution and quality food, while following timelines and BEO s
• Preps, prepares, and executes all menu items to specification and follows directions of Executive Pastry Chef daily
• The work station must be set up based on menu items, banquet event orders and specials, and ensures all mis en place is ready for the shift
• At all times, proper sanitation and safety guidelines must be followed, and all kitchen work and storage areas must be kept clean and organized
• The pastry cook must inspect all food products to maintain proper appearance, colors and appeal
• All food storage must be in proper containers in refrigerators and freezers, to maintain freshness., Maintaining common areas (public area) neat:
• Sweeping, sorting, washing…
• Learning how to check rooms
• Making sure that rooms meet hotel standards: tidiness, material available…
• Helping to organize the cleaning service schedule according to the occupancy rate
• Check for any inadequacies on the facilities and amenities
• Make sure the rooms‘ hygiene are up to standard
• Restock depleted consumables
• Front Office
• Greet and welcome customers
• Deliver packages to the intended recipients
• Assist the guest with their luggage and escorting the rooms/suite
• Food and Beverage Service
• Prepare and set the tables for the service at the restaurant
• Help to present the menus, daily specials, drinks
• Serve and serve the dishes
• Clear the tables if necessary
• Check and manage stocks of raw materials
• Respect the health and safety rules in force at the establishment
• Food and Beverage Production
• Helping in the preparation of dishes
• Simple kitchen tasks: peeling, storing, cleaning, preparing…
• Learning how to present dishes
• Helping in the preparation of desserts and pastries
• Making sure that dishes are always clean
• Receiving and storing provisions
• Sorting and cleaning the kitchen: work surfaces, tools…
• Following-up stocks.