Outline Contributed to the catering function and work as part of the kitchen team. Key responsibilities: . contributed to the efficient execution of banqueting functions,often catering for up to 450 guests .catered to the special requirements of wedding patties and sporting teams staying at the hotel . Assisted with the daily ordering of food, stock maintenance and the minimisation of waste .collabroted with the executive chef to develop and roll out new menus, achieve accurate Budget control, execute monthly stocks takes and to maintain the wastage book .ensured that the standards of hygiene were maintained and improved wherever possible
Outline: commanding a team of 6 kitchen staff, to ensure adequate preparation for the dinner service, managing the Cold larder and carrying out cleaning duties following each service: reporting to the restaurant owner. Key responsibilities . checking the freshness and availability of food and ingredients, planning menus and ensuring uniform serving sizes and meal quality . supervising and coordinating the kitchen activities including the supervision of other kitchen staff, whilst monitoring sanitation practices and following kitchen safety standards . facilitating daily food orders, ensuring the maintenance of stock and minimisation of waste
