vijay doorjean

working in cold kitchen, in charge for lunch and dinner service, coordinate with CDP for all event and special request according to the standard, cleaning every day for HACCP certification,

* Responsibilities: * Maintained quality of all products. * Ensured compliance to hygiene standards. * Prepared dishes as per standards. * Monitored equipments for any repair. * Coordinated with team members. * Weighing and measuring cooking ingredients * Cleaning fish , poultry and meat in preparation for cooking

* did pr-opening of labriz ,start as commie in the main kitchen ofter two months transfer to pizzeria doing 40 to 50 pizza a day ofter 1 month transfer to Italian fine dining kitchen ,working in cold for 60 covers, 2 month later been promoted as demi chef ,in charge of hot kitchen,every day fresh gnocchi,ravioli,tagliatelle and tortellini plus main course ,ofter a year been promoted as CDP, * Responsibilities: * Shadowed different chefs de partie to learn about each station of the kitchen. * Cooked meals, meat , fish, and vegetables. * Prepared sauces. * Talked with head chef about supplies and menu options. * Talked with waiters and F&B managers about different specials. * Checked stock levels. * Inspected food and food products prior to use and consumption for quality and free from contamination and spoilage; rotated stored food stock to ensure proper and timely usage. * Received and put away stock such as canned goods, paper products, fish, meats, cereal, flour, sugar, and eggs; maintained inventory and orders food items as necessary.

Chef De Cuisine at Les Coquillage restaurant,