About Hanover ID: #64686
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Role Sous Chef
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Program Skilled Professional Program
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Nationality South Africa
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Placement Type Skilled Professional (Chef)
Profile
I want to be a part of a company achieving its corporate goals by contributing my knowledge, skills and attributes. I also aim to provide the company with professionalism, discipline, commitment and dedication. My ultimate goal is to engage and develop my skills and display my willingness to grow professionally and personally.
Experience
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2018 - Present
Netsu Japanese Restaurant, Jumeirah, Dubai. United Arab Emirates
Junior Sous Chef: Sushi
Responsible for working as a second in command and for ensuring that the kitchen can provide meals for large numbers of people.
In charge of determining daily specials. Inspecting food and ordering new ingredients.
Making sure that all in house kitchen policies are implemented monitored and maintained.
Reminding staff to be mindful of the costs of ingredients and food.
Addressing any staff performance or training issues.
Making suggestions to the Head Chef on how to improve performance. -
2016 - 2019
Ramusake Marina, Dubai, United Arab Emirates
Chef de Partie: Sushi
Ensure all food preparation meet highest standards,
Prepare and present top-quality food and dishes.
Assist Head Chef/Sous Chef in the training of all staff in compliance and company procedures.
Report maintenance and hygiene hazard issues.
Ensure the section is kept clean and with proper hygiene. -
2015 - 2016
Chez Sushi, Al Wasl Square, Dubai, UAE
Chef de Partie: Sushi
Ensure all food preparation meet standards.
Prepare and present top-quality food standards.
Assist Head Chef/Sous Chef in the training of all staff in compliance and company procedures.
Report maintenance, hygiene hazard issues.
Ensure the section is kept clean and with proper hygiene. -
2014 - 2015
Asia Lounge/Restaurant, Dubai Marina, United Arab Emirates.
Chef de Partie: Sushi
Ensure all food preparation meets the highest standards.
Prepare and present top-quality dishes.
Assist Head Chef/Sous Chef in the training of all staff in compliance and company procedures.
Report maintenance and hygiene hazard issues.
Ensure the section is kept clean and hygienic.