TIMOTHY ERLO P. BARBAS

• All-Around Pass Section: Oversee the final plating and garnishing of dishes, ensuring presentation meets high standards and coordinating the timely dispatch of orders to maintain smooth service flow.
• Hot Section: Manage the preparation and execution of all hot dishes, maintaining consistency and quality under high-pressure conditions, while monitoring inventory and complying with food safety regulations.
• Fry Section: Supervise and operate fry stations, ensuring optimal use of equipment and ingredients, and adjust cooking times to produce high-quality fried items according to menu specifications and customer preferences.

• In my assigned work station, I maintain the highest standard and presentation of food. I am in charge of duty allocation and scheduling, ensuring the kitchen remains clean, safe, and efficient. I coordinate with the sous chef, head chef, and executive chef, acting as the contact person for any breakages or leakages in the kitchen. I provide training for new staff to help them integrate smoothly into the team and strive to maintain a positive team environment. I execute orders handed down by the executive and sous chef and manage ordering, storage, and expiration dates of ingredients. I comply with weekly reports that cover staff complaints, guest feedback, inventory movement, recipe suggestions, and feedback on deliveries from the central kitchen. Additionally, I conduct monthly inventories to ensure everything is in order.

Position: Commis 1

Department: Central Kitchen

• Ensuring the availability of a wide range of high-quality, well-cut meat for customers
• Cutting, boning, and trimming meat to minimize waste
• Using cutting machines to prepare and cut meat for an appealing presentation
• Weighing, wrapping, and portioning meat

Shawarma Maker

• Preparing marination for both chicken and lamb
• Cutting and filleting meat
• Assembling both chicken and lamb shawarma

Hot Kitchen

• Performing mise en place for ingredients
• Pre-cooking soups and main courses for restaurants

Diner Station (Fine Dine-in Restaurant)

Western cuisine concept

• In charge of the appetizers and frying station.

La Casa Twenty Eight (Fine Dine-in Restaurant)

• Meat preparation, including cutting and marination

Remman Cafe Restaurant, Ezdan Hotel

Arabic cuisine concept

• Shawarma making

Occidental Supervisor

Baladna Restaurant, The Pearl

• Meat preparation
• Shawarma making
• Handling marination
  

Department: Ripples Restaurant

• Frying, grilling and sauteing
• Utilizing the correct usage of fryer, saute and griller station
• Mise en place the ingredients and utensils.
• Plating, dispatching of food before it departs in the kitchen.
• Proper knowledge of food handling and sanitation.