ASEP WAHIDIN

Kitchen Utility

• Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
• Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
• Inspected dining area prior to opening for any maintenance issues requiring attention.
• Cleaned and sterilized dishes, pots, and utensils.
• Restocked cupboards, refrigerators and service stations with new food items or supplies.
• Stocked cupboards and refrigerators and tended salad bars and buffet meals.

Housekeeping

• Sorted and counted linens and organized in storage areas.
• Changed bed linens and towels, tidied up rooms.
• Cleaned bathrooms, including toilets, tubs, showers and sinks.
• Cleaned room floors by sweeping, mopping and scrubbing.
• Ensured that all health standards were met during cleaning operations.
• Dusted and polished fixtures and cabinet hardware to maintain sparkling appearance.
• Sanitized and cleaned sinks, mirrors, toilets and showers.

Kitchen Hand

• Operated dishwashers to sanitize dishes and silverware.
• Set up serving trays for diner and breakfast.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
• Sanitized surfaces with approved cleaning solutions after each task was completed.
• Restocked cupboards, refrigerators and service stations with new food items or supplies.
• Monitored temperatures of prepared food and cold-storage areas.

Housekeeping

• Changed bed linens and towels, tidied up rooms.
• Adhered to daily cleaning schedules and updated as needed based on demand.
• Cleaned bathrooms, including toilets, tubs, showers and sinks.
• Used cleaning chemicals following proper guidelines.
• Maintained clean floors throughout property by sweeping, scrubbing and mopping.
• Reported any maintenance issues or damage to supervisors immediately.

• Slaughtering the sheeps
• Pelting brisket
• Cutting the head and the tail
• Packing in boning room
• Scaling, strapping, staking.
• Adhered to strict safety protocols while operating heavy machinery used in the slaughtering process.
• Used proper stunning and slaughtering techniques to meet industry requirements.

• Assist the chef preparing the foods
• Dishwashing & cleaning
• Food delivery.
• Cut or sliced meat, poultry and seafood to prepare for cooking.
• Unloaded food and supplies from delivery trucks to appropriate storage locations.
• Followed proper plate presentation techniques when serving plates at tableside.
• Peeled and cut fruit and vegetables to prepare for cooking or serving.

• Sticking and shakling the sheeps
• Halal checking
• First hook changeover
• Scaling and packing in the boning room.

• Sorting the tomato accordingly.
• Washing and cutting tomatoes using the machine.
• Operate several kind of machines.
• Cleaning the production area.