John Paulo Apolinar

~ Responsible for the up-to-standard work flow in the assigned work area of the galley and the related administrative tasks, in close cooperation with the executive chef

~ jointly responsible for the implementation and realization of quality standards, with special regard to menus, buffets, theme, night including food-cost calculation and operating procedures

~ executive sous chef's proxy in case of his absence

~Compilation and checking of the food, beverage and consumable orders for the work area in strict adherence to budget-related and other requirements

~ Regular inspections of the galley and stores, including pantries, lockers, crew mess and officers mess with regard to cleanliness, hygiene, maintenance, safety, and specially the adherence to all agreed standards (written documentation)

~ implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene, and quality standards, with special regard to the compliance expiry dates

~ Responsible for equipment set ups as well as storing of goods and equipment up to standard

~ Examination and control of stock movements and orders in the area of responsibility

~ Responsible for the up-to-standard work flow in the assigned work area of the galley and the related administrative tasks, in close cooperation with the executive chef

~ jointly responsible for the implementation and realization of quality standards, with special regard to menus, buffets, theme, night including food-cost calculation and operating procedures

~ executive sous chef's proxy in case of his absence

~Compilation and checking of the food, beverage and consumable orders for the work area in strict adherence to budget-related and other requirements

~ Regular inspections of the galley and stores, including pantries, lockers, crew mess and officers mess with regard to cleanliness, hygiene, maintenance, safety, and specially the adherence to all agreed standards (written documentation)

~ implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene, and quality standards, with special regard to the compliance expiry dates

~ Responsible for equipment set ups as well as storing of goods and equipment up to standard

~ Examination and control of stock movements and orders in the area of responsibility

~ Responsible for the up-to-standard work flow in the assigned work area of the galley and the related administrative tasks, in close cooperation with the executive chef ~ jointly responsible for the implementation and realization of quality standards, with special regard to menus, buffets, theme, night including food-cost calculation and operating procedures ~ executive sous chef's proxy in case of his absence ~Compilation and checking of the food, beverage and consumable orders for the work area in strict adherence to budget-related and other requirements ~ Regular inspections of the galley and stores, including pantries, lockers, crew mess and officers mess with regard to cleanliness, hygiene, maintenance, safety, and specially the adherence to all agreed standards (written documentation) ~ implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene, and quality standards, with special regard to the compliance expiry dates ~ Responsible for equipment set ups as well as storing of goods and equipment up to standard ~ Examination and control of stock movements and orders in the area of responsibility

~ Responsible for the up-to-standard work flow in the assigned work area of the galley and the related administrative tasks, in close cooperation with the sous chef

~ preparation of all meat products in strict adherence to the given standards

~ contribution to the food, beverage, and consumables orders for the work area in strict adherence to the budget-related and other requirements

~ acceptance and checking of deliveries in the assigned work area

~ regular inspection of the work area with special regard to hygiene, cleanliness, safety and repairs

• Responsible
  for the operation of a certain outlet with a close cooperation with their
  sous chef's
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• preparation and cooking of food with the close cooperation with the 1st cook
• Assisting in all areas of the kitchen for breakfast, lunch and dinner
• Ensuring the kitchen areas are clean and tidy
• Maintaining Health & Safety standards
• Providing customer service to staff and customers

• providing assistance to his/her 2nd and 1st cook
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Managed opening and closing shift kitchen tasks.
• Maintained food safety and sanitation standards.

~
providing assistance to his/her 2nd and 1st cook

~ Kept kitchen clean and organized by performing daily maintenance tasks.

~ Managed opening and closing shift kitchen tasks.

~ Maintained food safety and sanitation standards.

~
providing assistance to his/her 2nd and 1st cook

~ Kept kitchen clean and organized by performing daily maintenance tasks.

~ Managed opening and closing shift kitchen tasks.

~ Maintained food safety and sanitation standards.