Main responsibilities; Assistance in preparing and distributing meals according to the menu, complying with prescribe standards, responsible for storage and goods,inspecting the quality and hygiene standards according to HACCP.
Hot and cold buffet,Fine dining A la Carte restaurant downstairs.Very busy restaurant with 60 seat,in charge of the hot section of the buffet,respecting the recepies, food quality,meals temperature,presentation.Také part in the good functioning of the kitchen,supporting the head chef,and the team to deliver the best quality food.
Busy,popular,family led,Gastro Pub with 150 seat restaurant,and al-fresco dinning for 200. Respecting the recepies,meals temperature,food quality. I was rewarded, “Employee of the Month“.
Supervising good functioning of the kitchen,keeping the stock for the day, prepare the daily menu,the recepies, to ensure the public health rules are respected,as well as safety at work and food quality.
Supervising 12-15 waiters to be sure they maintain company’s rules and regulation, provide high standard service at all the time as well as hospitality. They have knowledge about menu,wine and to be sure their performance exceed guests expectation.