Justinsantiagu s

• Prepared and cooked a variety of dishes for breakfast and lunch services
• Developed new recipes and created daily specials
• Managed kitchen inventory and ordered supplies as needed
• Maintained a clean and organized work area, adhering to food safety and sanitation protocols
• Worked closely with the cafe manager to ensure that all dishes were prepared to the highest quality standards
• Trained and mentored junior kitchen staff
• Coordinated with wait staff to ensure timely delivery of orders
• Collaborated with front-of-house staff to ensure a seamless dining experience for guests
• Managed inventory and ordering, ensuring adequate supplies for daily operations
• Developed and implemented cost-saving strategies, resulting in a 20% reduction in food costs.

• Assisted Executive Chef with menu development and execution
• Managed kitchen staff, including training and scheduling
• Maintained high standards of food quality and safety, ensuring compliance with all health and safety regulations
• Assisted with inventory management and ordering
• Collaborated with front-of-house staff to ensure a seamless dining experience for guests
• Prepared and cooked a variety of dishes for breakfast, lunch, and dinner, a la carte, banquet such as marriage, birthday parties, services
• Developed new recipes and created daily specials
• Managed kitchen inventory and ordered supplies as needed
• Maintained a clean and organized work area, adhering to food safety and sanitation protocols
• Worked closely with the executive chef to ensure that all dishes were prepared to the highest quality standards
• Trained and mentored junior kitchen staff
• Coordinated with wait staff to ensure timely delivery of orders
• Oversaw daily operations in Executive Chef's absence.

• Prepare the display for the guest
• Preparing pizza salad sandwiches for the display
• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g
• Chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef's instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers.

work in the buffet area

preparing breakfast ,lunch and dinner

capacity of 3000 passenger

• Must ensure to have recipes of all items required to be prepared during the normal course of duties.
• Must be familiar with the company standard for all tasks required and, if uncertain on how to proceed, must seek guidance and clarification from the Sous Chef and the CDP, as assigned for all tasks.
• Responsible for delivering prepared food items to the various food outlets/restaurants in a timely and efficient manner.
• Provides general assistance to the Sous Chef / CDP

Daily preparation of cook food ordered in restaurant and lounge in a timely manner. - Works with other culinary team members to assist where needed. - Sets up workstation, restocks food items throughout the shift and preps food items. - Follows recipes, portion controls and presentation specs. - Prep food for events, café and restaurants. - Cleans and maintains proper food safe and sanitary standards

• The 2nd Chef is responsible for familiarizing him/herself with USPH regulations and must carry out job function(s) in accordance thereof.
• Responsible for the collection of provision orders from the provision area and also for correctly storing the same appropriately
• Responsible for assisting the Sous Chef in maintaining the state of cleanliness of the Galley and its immediate surroundings, including all equipment utilized in this area.

Prepare daily electronic food requisitions as needed.

• Countercheck deliveries for accuracy.

• Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Ensure that all the HACCP procedures are applied at all times and followed accordingly.

Coordinate and supervise all personnel assigned to the section.

• Review recipes on a daily basis.

• Provide food samples, random food tastings, and show plates when requested by a direct supervisor.

• Control production levels.Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Ensure that all the HACCP procedures are applied at all times and followed accordingly.

• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities