Léwiz Friljo

Responsible for shifts in show kitchen in the restaurant Follow recipes and presentation specifications Communicate with Gust for understand and Preparing special food as per their requirement. Assisting the Head Chef and Sous Chef in creating menu items for Show kitchen Maintain a clean working station whilst adhering to health & safety standards Preparing meat and fish for show kitchen Operate standard kitchen equipment safely and efficiently Recording food temperatures Preparing reports

Responsible for Ala Carte Kitchen's Grill and Saucier Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Responsible for day to day Business lunch menu Preparing meat and fish for Grill and Saucier (trimming and portioning steaks and fish etc ) Complete temperature Control & hygiene paper works. Collecting food samples and record it to computer excel sheet and store it as national standard Overseeing the maintenance of kitchen and food safety standards

Monitor stock movement and be responsible for ordering on my section Ensure minimum kitchen wastage. Responsible for completing my mis en place Report any maintenance issues to the Head Chef immediately. Assist Head Chef/Sous Chef and implement new menu/dishes/systems where applicable (especially planning in asian dishes) Help the restaurant kitchen at busy times if required

Collect micro samples and sending to laboratories Assist in customer complaint investigations Carry out internal auditing Conduct taste panels Complete QA related paperwork Assess the quality of products on the production line Report product non-conformances Assist NPD manager for product trials and prepare samples for internal/external panels. Support the creation of new food products into the business

Plan every day hot Indian buffet and Prepare it. Day to day purchase and stock management of the buffet kitchen. Responsible for the complete organization and coordination of the kitchen with buffet outlets.

Making Sandwiches, food preparation, desserts, cleaning, washing, making homemade pasta, slicing, cooking. Prepare and present all food items according to direction by the senior chef on duty. Receive and storing stock correctly, using stock rotation procedures where necessary. Report any breakages or malfunctioning equipment to your supervisor.

This qualification covers areas such as workplace health and safety; food safety; standards of behaviour in hospitality; team working; and preparing and cooking a wide range of ingredients to produce basic dishes.

Food Production Management Food and Beverage Service Management Housekeeping Management Front Office Management Tourism Administration Travel Agency and Tour Operation Business Entrepreneurship for Tourism and Hospitality Business Ecotourism and Environment Management

It is a course focused on the core fundamentals of Economics, its theories and applications. It covers both qualitative and quantitative courses in Economics like Microeconomics, Macroeconomics, Econometrics, Economic Statistics, History of Economics, Indian Economy, etc.