Ariel MALAGAMBA

Summary of Position: Invite Chef or Cooks for the program of internship in australia via website of auspin Australia and pre qualify them for the program. Liase with auspin australia human resources admin which is Ms. Jec cervo for the submittion of updated resume of possible candidates for the internship program.

Summary of Position: The primary role of the Culinary Chef Supervisor is to supervise the preparation and delivery of meals in accordance to the planned / cycle menu. The position requires also at times to perform the Sous Chef’s duties and responsibilities during he / she is away for his Holidays / Rotational vacation. You will be required to direct the preparations, seasonings, cooking of salads, soups, meats, fish, vegetables, desserts and other food items required by RAMSI project.

Work with Colleagues and Customers: Communicate in the workplace. Maintain Personal Standards. Provide service to customers and colleagues. Work as a team. Develop and Update Company and Industry Knowledge. Seek internal training opportunities appropriate for my position as agreed with site manager and outlined on training cards. Update skills, knowledge and qualifications and licenses to maintain a high level of competence in the food service industry.

Job Purpose: To Provide an effective service in all food outlets for external and internal customers and maintain day-to-day operation of every outlet assign. Includes daily reporting of all meals served and prepared according to Marriott’s 46 points. HACCP Officer for the month, Sanitation and hygiene training for all Commis, Demi Chef and associates.

MAJOR FUNCTION: Maintain day to day kitchen operation and staff. Sales volume, culinary category, number Of meals served and complexity of the operation determine level of responsibility and Scope of position. MAJOR RESPONSIBILITIES: Supervise designated food preparation areas including Banquets, Room Service, Restaurants, Bar/Lounge and associate cafeteria to ensure a consistent, high quality food Product. Works with the F&B management team and asso

Japanese Chef / Chinese Chef  Train and supervised the assistant Japanese Cook, Japanese Cook and Food Preparation helper to prepare, cook and present Japanese Food  Assist and Supervised Preparation Of All Mis En Place In Japanese Settings  Assist and Train Kitchen Staff To In Preparing, Cooking All Sauces, Dressings and Salad’s According to Company Specifications/Standards  Establishing 6 - Cycle Menu’s for the Staff meals  Establishing Hazards Analysis Critical Control Point ( HACCP )

Assist and Supervised the preparation of all mis en place for day to day operation. Assist, Supervised and Train kitchen staff to make inventory and requisition of all stocks on a day to day basis, weekly basis and monthly basis. Assist, Supervised and Train kitchen staff to prepare and cook all sauces, dressings and salad’s according to the consultant standards. Supervising, Setting and Training kitchen staff to practice Hazards Analysis Critical Control Point (HACCP) in all supplies.

 Assist and train kitchen staff in preparing and cooking food in Japanese setting as prescribed by the head chef  Supervising the preparation of all mis en place in Japanese settings  Setting Hazards Analysis Critical Control Points (HACCP) for all seafood’s and other stock  Assist and train Kitchen staff observed First In First Out (FIFO)of all seafood and other stocks  Preparation and Cooking of all main courses such as Tempura, Sushi, Nimono, Yak

Communication Equipment and English Language Fluency