Profile Code: DM/35/MV18112025

–        N1 -N3 in engineering Mathematics

–        National Diploma in Analytical Chemistry

–        Certificate in Professional Cookery and Diploma in Culinary arts

–        Cold kitchen prep (sandwiches, wraps, salad bar, desserts)

–        Pizza den : every morning, prep the oven (wash, change the wood and start up fire again then make dough, prep all toppings and put in display fridge)

–        prepare and issue stock for Dinner,

–        wash veggies and cut and portion.

–        Cut and portion cheese

–        Make sauces (mushroom, pepper and bechamel)

–        blanch rice, steam potatoes for mash,

–        prep couscous for salad, polenta, orzo (etc)

–        prepare meats (marinade if needed)

–        stock control (rotation, re stocking and merchandising)

–        scheduling the kitchen staff

–        every morning count prep then restock up on desserts

–        all rounder, we had to be able to step into all kitchen departments we had to ensure prep for both hot and cold sections was on par

–        (eg vegetables blanched, rice steamed, meats issued and prepped, fridges stacked accordingly etc

–        end of every shift, count stock, fill in prep sheets for next day and clean.