LƯU KIỆN QUY

Môi trường nhà bếp chuyên nghiệp , cơ hội thể hiện kinh nghiệm , kiến thức và kỹ năng bản thân tốt nhất . Công bằng , rõ ràng và tính kỷ luật

- Checking market list and order products for kitchen everyday.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Planned and prepared mise-en-place in accordance with quality standards.
- Collaborated with chefs to develop new recipes and popup menu events.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Responsible for general hygiene in the kitchen and food safety from ingredient preparation to processing and presentation.

- Created variety cuisines, including full restaurant, special event, catering and tasting menus.
- Provided exceptional customer service and resolved any food-related issues in a timely manner.Plated food according to restaurant artistic guidelines for an attractive presentation.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Assisted restaurant management with pricing, training new dishes, providing information about ingredient and correct portioning.
- Controlled quality, presentation and quantities of plated food across line.
- Worked closely with suppliers to source the freshest and highest quality ingredients.

- Have experiences about buffet, set lunch menu and afternoon tea.
- Confident about all day dining and French fine-dining.
- Absorbed learn more French cuisine from a French chef.
- Well-support for all hotel's outlets , Have the opportunity to work in banquet events .
- Learn a lot about skills and working procedures in large parties
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
Supported head chef with training and mentoring new kitchen team members

- Supporting chefs for preparing mise-en-place of new menu.
- Making high quality dishes for fine dining and a la carte menu.
- Cleaning dry storages , workstations and sorting goods by standard FIFO.
- Following and learn more from Chef De Cuisine about modern and traditional Italian technique and dishes.
- Have the opportunity to work in many wine dinner events , seasonal festival .

- Preparing mise-en-place for fine-dining and a la carte menu.
- Making a variety of fresh pasta .
- Supporting Sous chef and Chef De Partie for making new menu , item and equipments
- Checking market list and order products for service everyday.
- Making dry-age beef and marinating cuts of meat and variety kinds of seafood.
- Cleaning dry storage , cold storage , cool storage every month.
- Making an inventory of goods and reducing damaged goods.

- Learn more about grill steak skill.
- Improve team work , communication , work under high-pressure.
- Preparing in daily mise-en-place for a la carte . Checking item day by day.
- Clean the kitchen area, check cabinets and appliances before leaving