Sous chef The Royal Crown 5-star ship, where is American and British passengers. Coordinator of hot and cold cuisine. Responsible for sauces and soups, fish, meat. Firs constract chef de partie and second contract sous chef section cold and hot. Cooking soups,vegetables, sauces,meat and fish.As a sous chef I was responsible for 8 employees and responsible for Breakfast,Lunch and Dinner for 180 guests. Check the temperature of refrigerators, supervise and coordonate the cleaning of the kitchen. Helped shape the menu with the executiv chef. Raw materials have to check out the stock of merchandise.
Demi chef de partie -section of souces. . Every morning preparing breakfast for 120 passengers per minute. After breakfast preparing all the sauces for the buffet and a la carte. To help prepare dinner a la carte menu.
I prepare the mezamplast,check mezamplast,check list for breakfast,lunch and dinner.
Chef de partie-I involved in a menu change and launch of special board,having to create dishes of my own.
Cook chef having in suborder two help cookers -the principal organisator on warm and cold kitchen aria(breakfast,lunch,dinner) -the principal organizator and controller of special dinners,including a menu for about 30-40 persons and receptions for cca. 150-200,many of them being very importsnt person(diplomats,presidents from Romania or other countries).