Andron Miller

Responsible for organizing and operating station including grill, sauté, pantry within the Kitchen.

prep, set up and provide quality service in all area of food production for menu items specials in

designated outlets in accordance with standards and plating guide specifications. Maintain

organization, cleanliness and sanitation of work areas and equipment to the H.A.C.C.P. standard

My duty was to ensure productive preparation and design of all food and drinks menus to produce

high quality plates both in design and tasting . I ensure that the kitchen operates in a timely way

that meets our quality standards. I fill in for the Executive Chef in planning and directing food

preparation when necessary. I also manage and train kitchen staff, establish working schedule and

assess staff's performance, order supplies to stock inventory appropriately and comply with and

enforce sanitation regulations and safety standards

My responsibility is to make in all area in the kitchen with includes prepping, clean and maintain

all area to the H.A.C.C.P. standard. Maintain allocate service on the range Responsible for

organizing and operating station including Breakfast, grill, sauté, pantry within the banquet and

allocate service

My responsibility is to make in all area in the kitchen with includes prepping, clean and maintain

all area to the H.A.C.C.P. standard. Maintain allocate service on the range Responsible for

organizing and operating station including Breakfast, grill, sauté, pantry within the banquet and

allocate service

My responsibility is to make in all area in the kitchen with includes prepping, clean and maintain

all area to the H.A.C.C.P. standard. Maintain allocate service on the range Responsible for

organizing and operating station including Breakfast, grill, sauté, pantry within the banquet and

allocate service