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To whom it may concern:
I’m interested for the opene position of:
– Head Chef / Catering Manager in the Kitchen / F & B Department.
Sous Chef with +5 years experience and more than 10 years involvement in food service companies,pre-opening staff at international hotels,restaurants,army cuisine (DFAC's) and food industries.
Detail oriented,professionally focussed with a graduation food engineering diploma & recognised food safety "ServSafe" certificates by the U.S National Restaurant Association.
Regards,
Goce Djingarski
Preparing and cooking international dishes for
events and outlets;
Ensuring that the standards of hygiene are maintained improved;
Kitchen profitability & inventory,costs & wastage controls;
Training the kitchen staffs for their duties & supervision.
Ordering,purchasing,receiving,controlling the quality
and food safety,preparing,cooking,platting,serving,arranging
the buffet,accounting the kitchen profitability and costs;
wastage and portions control.
- Commisary,Grill & Banquets Kitchen.
Ordering,purchasing and monitoring by the food safety rules
And quality of the received food items,
Supporting the staffs and produced salads,controlling
the wastage,portions and costs of the kitchen,
Training and retraining the staffs and motivating the team.
Assisting in all kitchen sections,
- cooking,preparing marinades,sauces,salad,
dressings and dips,responsible for maintaining the hygiene
and food safety program;
