RANDY JOHN HOMEZ

DUTIES

• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Preparation of ingredients/ menu adherence to service time with consistency and quality of food products.
• Special diet and diet requirements including allergies/ intolerances.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
• Overseeing the correct storage of food and maintaining a clean kitchen.
• Ensure proper stock rotation and labelling.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant.

DUTIES

• Coordinating, Delivering, monitoring and reporting on participants or students progress
• Supporting learners with a varying range of abilities.
• Ability to engage students whilst delivering face to face training with attention to quality service.
• Prepare educational material such as module summaries, videos etc.
• Support and mentor students
• Managed logistics for training events, including scheduling, room setup, and equipment preparation, enabling smooth execution of each session.
• Observing and assessing candidates in workplace
• Provide feedbacks
• Guide learners on how to accomplish training objectives
• Signing off students when all requirements are met
• Filed, organized and archived training materials to support future training sessions.
• Collaborated with fellow trainers to develop innovative teaching methods, fostering an environment of continuous learning and growth.

DUTIES

• Execution of food preparation and presentation (breakfast, lunch, dinner and morning/afternoon tea)
• Adherence to diary requirements (any allergies, purees, texture modifications etc.)
• Maintaining legislated food hygiene and general safety practices (HACCP)
• Fast and effective service provided with a smile
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.

DUTIES

• Preparing special dietary requirement for patients both Hot and cold larder
• Vitamised /Pureed Meal (Dysphagia Diet) Soft Diet
• Minced Moist Meal
• Worked closely with hospital staff to insure high quality meals in the kitchen.
• Assisted in maintaining high level of cleanliness in the hospital kitchen.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant.

DUTIES

• Provide the highest possible standard of catering to the clients by managing all aspects of catering provision.
• Maintaining a safe, hygienic and sanitary work environment.
• Preparing appetizing food in a timely manner.
• Minimizing raw material and food wastage.
• Controlling food costs and presenting food attractively.
• Operated fryer and cooked meats on grill.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant.
• Bulk Cooking

DUTIES

• Overall responsibility for daily operations in the kitchen.
• Order or requisition of food and other supplies needed to ensure efficiency operation.
• Wash cut and peel meats and vegetables prior to preparing for cooking.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maintaining work area by cleaning and sanitizing constantly.
• Label food items appropriately.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

DUTIES

• Assist and support the Head Chef in routine and additional tasks.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Ordering co-coordinating the delivery of food supplies.
• Carrying out all other duties deemed necessary by the Head Chef.
• Supervise the preparation and service of food.
• Handle concerns in the kitchen.
• Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant.

DUTIES

• Preparation of all food required for visitors, guest and staff.
• Ensuring that foods are produced in a safe and hygienic manners at all times.
• Making sure all meals are presented on time.
• Creating daily special (soup of the day, catch of the day and chefs special).
• Set up breakfast and dinner buffet and ensure that each dish is properly filled and refilled.
• Keeping all working areas and surfaces clean and tidy.
• Label all food items properly.
• Proper documentation of food temperatures, end point, holding time and cooling down. Making sure its HACCP compliant.
• Fine Dining & Corporate Functions