EDESSA MAE BALBOA

• Assisting the chef to cook
• Washing dishes
• Maintain the high standard of the food safety and hygiene regulations
• Cook fresh muffin every morning including the vegetarian muffin

• Company Overview: Filipino cuisine
• Cook a filipino buffet style that we put in the bain marie
• Helping the chef to the food preparation
• Working in the outside event like festival that we cooked 1000 to 2000 pork and chicken skewers, fried noodles and different food (we travelling different places in victoria region including the remote area)
• Filipino cuisine

• Breakfast Chef and Dinner Chef

- Controlling the budget to meet the target quota

- Help to plan a 5weeks cyclic menu

-Maintained well-organized mise en place to keep work consistent.

-Placed orders to restock items before supplies ran out.

• Dinner Chef, Crib Chef and Breakfast Chef

-Maintained well-organized mise en place to keep work consistent.

-Optimized food preparation processes, implementing time-saving techniques without compromising quality.

-Make Sure the food is presentable and taste good

-Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

-Placed orders to restock items before supplies ran out.

• Ensure the high standard to all kitchen staff and front of the
• Supervise the chefs, cook and kitchen hand in the preparation and presentation of the food
• Maintain the high standard quality food presentation of the food
• Make a special plan menus and set prices making adjustments be in need of based on the availability of ingredients
• Resolves all issues in the kitchen like if there is a problem with the food from the customer or delivery from the suppliers
• Negotiate to the suppliers for the cheaper prices of the product but the same quality
• Maintain a good relationship with the suppliers
• Doing stocktake every end of the month
• Maintain the cost control of the waste food
• Organising a food preparation for the function of buffet style (light lunch and dinner) (50-150 people)
• Ensure that everyone (BOH and FOH) is comfortable and happy to have a good team during the service to avoid any stress and mistakes during the busy services

• Understanding of various cooking methods, ingredients and equipments
• Helping the head chef to maintain the good quality food and services
• Understanding of food safely and hygiene regulations
• Working in larder, fryer, and grill section
• Maintain the cleanliness of the kitchen
• Check the temperature log book to maintain the standard temperature of the coolroom, fridge and freezer
• Helping the head chef to order a product to the supplier