Carl Stephen Concina

-breakfast chef/cook

-In charge of managing kitchen

-food preparation

-portion control

-checking food stock and monitoring food waste every time

-responsible of cleaning and checking the whole kitchen and area before, middle and after the shift

-proper hygiene before to start the work

-organised and doing mise en place before the shift start

-always check the station before and after shift

-doing sandwiches and wraps display before start the shift

- maintain a clean work area and sanitise station every time because it’s an open kitchen.

• Prepare and clean kitchen equipment before each shift.
• Monitor and record temperature of cool room and freezer daily.
• Perform mise en place, including slicing vegetables, preparing sauces, and refilling stations and other food prep.
• Ensure workstation is organized and ready for efficient meal service.
• Follow instructions from Head Chefs and support team members
• Maintain hygiene standards and wear proper kitchen uniform.
• Plate food for service with attention to quality and presentation.
• Clean and sanitize workstations before end of shift.
• Manage weekly stock counts and receive deliveries.

• Assisted Head Chefs in managing a team of 20 staff members
• Trained and supported new kitchen staff, improving team performance.
• Oversaw stock control and rotation procedures.
• Ensured correct food portions and attractive plating for service.
• Maintained food safety and sanitation standards in the kitchen.
• Conducted weekly stock inventory.

• Directed and supervised food preparation processes.
• Hygiene and safe food handling practices.
• Ordered ingredients and managed weekly stock supplies.
• Assisted Head Chefs in creating new menu items and developing recipes
• Plated and presented food attractively before service.