Kelvin

Company Overview: Spanish Cuisine, Lunch and Dinner Shared Plates

• Opening and Closing
• Doing Pass Section ( Plating ) ( fill up everything before service and refill everything that run out while doing plating during peak hours)
• Doing hot Section ( Flat grill and pan )
• Doing Daily Prep ( Such as Cut some seafood for calamari ring, calamari for paella, octopus slices, cut chicken into dice size, chorizo diced and sliced. also some veggies for fish stock, chicken stock, and make some condiment such as aioli mayo, mojo, spicy sauce, and dressing for salad, and mostly make meatball prep, lamb skewer prep, croquet roll, etc. )
• Helping stock check ( Inventory Management and double check everything for ordering to report for the head chef , also check the deliveries based on the invoice)
• Training New Staff Member

• Company Overview: Indonesian Cuisine - Lunch And Dinner Shared plates
• Opening And Closing
• Doing Wok Section ( mostly make fried rices, stir fried noodles, stir fries, etc. )
• Doing flat Grill Section ( Skewers, grilled beef ribs, quarted chicken grill, etc. )
• Doing fryer Section ( floured calamari ring, floured fish fillet, floured mushrooms, rendang fried, eggplant, etc. )
• Doing Daily Prep ( cut diced carrots, diced cucumber and diced onion for vegetable pickle, cut fish fillet, calamari ring, and grilled calamari, portions every condiment and sauces. prep for sauces to cook. cut poultry into quarter, etc. )
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Opening and Closing
• Doing Daily prep ( Roast Pumpkin, Grilled Zucchini, Sauteed Mushrooms, caramelized Onion, Fruit Compote, Salsa, Scramble eggs, and mashed avocado, etc. )
• Doing Stock Check ( Inventory Management, Organize Deliveries, and order supply to ensure everything is in check for the next day )
• Doing Hot Section ( flat Grill and electric stove )
• Doing Pass Section ( Plating )
• Washing Dishes
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.