Emakor Suchiang

• Maintained well-organized mise en place to keep work consistent.

•Mentored kitchen staff to prepare each for demanding roles.

•Contribute to menu development and refinement for improved dining experiences.

•Developed and cooked memorable dishes that brought new guest into establishment.

• Trained kitchen staff to perform various preparation tasks under pressure.

• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflow.

• Worked in an all-day dining restaurant.

• Review the daily production sheets with the Chef De Partie & Sous Chef.

• Actively participates in training of culinary skills to junior staff and apprentices.

• Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

• Ensures that opening and closing procedures are carried out to meet the standards.

• Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.

• Operate all kitchen equipment and conduct themselves with safety in mind at all times.

• Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.

• Report any and all deficiencies in kitchen equipment functionality and quality of food products to chef de partie / Sous chef in a timely manner.

• Adhere to all environmental policies and programs as required.

● In-charge of Moorish Restaurant (Moroccan & Spanish tapas restaurant).

● Over-looking the all-day dining restaurant in the absence of senior chefs. ● Ordering and maintaining inventories for both outlets. ● Keeping an eye back-to-back on issues or situation that arises in the kitchen and seizing control of a situation at a moment’s notice. ● Ensure to train and manage the outlet subordinate chefs as well the new joiners for product knowledge and ensure proper grooming standards are followed in the kitchen. ● Handle complaints and make effective service recovery and at time turn the opportunities into an exceptional memory for the guests. ● Follow up and ensure guest expectation and requirements are met as per organization standards.

● Ensuring the team to follow a high standards of food hygiene and safety.

● Monitoring portion and waste control to maintain profit margins.

● Assisting sous chef and chef de cuisine in menu planning and cost control.

● Assisting sous chef and chef de cuisine in creating new dishes.

● Ensure proper SOPs are followed in the opening and closing of the respective kitchen.

● Attend departmental line-up and take sole in charge of the kitchen in Moorish kitchen and in absence of sous chef in the all-day dining restaurant

● Review the daily production sheets with the Chef De Partie & Sous Chef.

● Actively participates in training of culinary skills to junior staff and apprentices. ● Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. ● Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops. ● Ensures that opening and closing procedures are carried out to meet the standards. ● Keeps overproduction and food waste to a minimum, ensures proper rotation, labeling, and storing of food in order to reduce food cost expense.

● Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.

● Prepares lists of food products required for station for Sous Chef order and approval

● Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.

● Adhere to all environmental policies and programs as required.

● Other reasonable duties as assigned.

● Ordering and maintaining inventories.

● Worked in an all-day dining restaurant.

● Well-trained by two Japanese chefs in Japanese section, preparing hot and cold food. ● Store ordering and maintaining inventories, minimizing cost. ● Prepares and when required delegates the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service

● Actively participates in training of culinary skills to junior staff and apprentices.

● Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met.

● Keeps work station clean and organized including fridge’s/freezers, countertops and stove tops.

● Operate all kitchen equipment and conduct themselves with safety in mind at all times.

● Ensures that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.

● Worked in cold kitchen and adhere to proper storage of food items.

● Store picker and properly arranging according to FIFO system.

● Maintaining and keeping clean of the environment.

● Following standards according to ISO.

● Making Pizza

● Breads

● Desserts

● Salads