Jorrit Hanke

Freischaffender Gastronom

Responsibilities included:  Assist the chef in writing menus  Taking care of special guests requests (e.g. allergy)  Ordering all supplies  Monitoring stocks  Monitoring hygiene and cleanliness of the kitchen  Supervising kitchen and stewarding staff (11)  Train the staff  In charge of the Hot section

Responsibilities included:  Assist the chef in writing menus  Ordering all supplies  Monitoring stocks  Monitoring hygiene and cleanliness of the kitchen  Supervising kitchen staff (9)  Train the staff  In charge of the saucier section

Responsibilities included:  In charge of the gardemanger section  Ordering vegetable and dry store  Supervising 2 staff on my section  Monitoring stocks  Monitoring hygiene and cleanliness

Responsibilities included:  In charge of the saucier section  In charge of the entremetier section  In charge of the Sanctuary (night club service)  Ordering meat, vegetable and dry store  Supervising 8 staff on my section  Monitoring stocks  Monitoring hygiene and cleanliness

Responsibilities included:  Planning and doing mise en place  Cooked by myself during all services without supervision  Monitoring stocks  Ordering meat and vegetables  Did the section saucier