Kimberly N. Talingdan

Responsibilities:

• Manage and oversee the assigned kitchen section efficiently
• Prepare, cook, and present dishes according to established recipes and standards
• Ensure food quality, taste, portioning, and presentation are consistent
• Supervise and guide Commis Chefs and kitchen assistants
• Ensure mise en place is prepared and maintained at all times
• Monitor food stock levels and report shortages or wastage
• Maintain cleanliness, organization, and hygiene of the workstation
• Follow HACCP, food safety, and sanitation standards strictly
• Assist i n menu development and recipe improvement when required
• Control food costs by minimizing waste and using ingredients efficiently
• Comply with company policies, SOPs, and kitchen procedures
• Control food costs by minimizing waste and using ingredients efficiently

• Prepare and handcraft a wide range of fresh pasta shapes both handmade and machine-made with precision, creativity, and strict adherence to Sagra’s quality standards while minimizing waste.
• Assist the Head Pasta Chef in preparing pasta, sauces, and conducting culinary workshops.
• Maintain high standards of hygiene and food safety in compliance with Dubai Municipality regulations.
• Support the development and testing of new pasta dishes and menu items in collaboration with the Head Chef and Sagra’s kitchen team.

• Monitors kitchen equipment and reports issues to superiors.
• Continually develops culinary knowledge to produce high-quality meals.
• Measures, mixes, and prepares meal ingredients, sauces, and seasonings.
• Cooks food items by grilling, sautéing, frying and other cooking methods to specified recipe standards.
• Assesses inventory and requests resupply when necessary.
• Plate’s meal items under the Chef de partie’s supervision.
• Disposes of spoiled items and adheres to sanitation policies.
• Cleans and sanitizes cooking surfaces at the end of shift.
• Assisting Chef de partie’s for general monthly inventory.
• Assisting pastry production.
• All around making sushi items.
• Receiving items from the supplier and entering them into the system.

• Accurately measuring meal ingredients for the Chef de Partie.
• Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the Chef de Partie.
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
• Performing basic cleaning duties and ensuring that workstations are properly sanitized.
• Plating and presenting meal items as per the Chef de Partie’s instructions.

• Materials, supplies, and ingredients based on demand.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Recruit and train kitchen employees in designated stations.
• Monitor inventory levels and perform weekly inventory assessments.
• Work with the restaurant manager to price and change menu items.
• Schedule work shifts for employees.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintained weekly and monthly cost reports.

• Assisting in the food preparation area.
• Cooking and preparing elements of high-quality dishes.
• Assisting with stock rotation.
• Cleaning stations.
• Contributing to maintaining kitchen and food safety standards.
• Ensuring the kitchen areas are clean and tidy.
• A restaurant and café serving authentic Lebanese cuisine.

• Prepare beverages following the recipes.
• Keep the bar area clean.
• Maintain stock of clean mugs and plate.
• Check if brewing equipment operates properly and report any maintenance needs.
• Serve beverages and prepared food, like cookies, pastries, and muffins.