Brahim Elouafi Smaili

Overseeing and supervising kitchen

• Assisting with the management of supplies and stock inventory

• Ensuring that all stations are clean and in line with the health regulations.

• Ensuring that the kitchen operates in a timely manner daily

• Producing high quality dishes

REFERENCES:

ALISTER

PRESS RESTAURANT, DUBBO

PLEASE SEE ATTACHED REFERRAL LETTER

Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.• Assisting with the management of health and safety.• Place orders in a timely manner • Recipe and menu planning • Signature dish creating

In charge kitchen

▪ Plan and execute menus in collaboration with other colleagues

▪ Ensure adequacy of supplies at all times

▪ Place orders in a timely manner

▪ Manage ingredients that should be frequently available on a daily basis

▪ Follow the directions of the executive and sous chef

▪ Suggest new ways of presentation of dishes

▪ Suggest new rules and procedures for optimizing the cooking process

▪ Give attention productivity of the kitchen such as speed and food quality

▪ Ensure adherence to all relevant health, safety and hygiene standards

▪ Collaborate with other colleagues and seniors

▪ In charge kitchen▪ Support the Chef de Partie or Sous Chef in the daily operation and work▪ Work according to the menu specifications by the Chef de Partie▪ Keep work area at all times in hygienic conditions according to the rules set by the hotel▪ Control food stock and food cost in his section▪ Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites▪ Follow the instructions and recommendations from the immediate superiors to complete the daily tasks▪ Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

▪ In charge kitchen▪ Support the Chef de Partie or Sous Chef in the daily operation and work▪ Work according to the menu specifications by the Chef de Partie▪ Keep work area at all times in hygienic conditions according to the rules set by the hotel▪ Control food stock and food cost in his section▪ Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites▪ Follow the instructions and recommendations from the immediate superiors to complete the daily tasks▪ Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.

Inchargekitchen

▪ Preparing meals by washing, peeling, and chopping fruits and

vegetables and seasoning different kinds of meat

▪ Preparing basic salads and sauces for meals, as directed by

the chef de partie

▪ Receiving deliveries and verifying that all ordered items are

received and are good quality

▪ Taking inventory of restaurant supplies and notifying the

supervisor when stock is low

▪ Disposing of the expired and spoiled food items stored in stock

rooms, refrigerators, and freezers

▪ Cleaning and ensuring that all the work stations are organized