Riccardy Jeanphilippe

• Knife handling
• Dish presentation and plating aesthetics
• Advanced proficiency in precision knife techniques
• Comprehensive Mastery of Stringent Sanitary and Hygiene
• Protocols for Elevated Food Safety
• Handling special requests and modifications
• Cross-contamination
• prevention
• Timely execution of meals
• Certified SafeServ and Food Handler Qualifications for Ensuring the Highest

• Standards of Food

Prepare ingredients for cooking, including portioning, chopping and storing food before use

Communicate the department needs in term of stang as well as tools and equipments needed for operation

Assist management in hiring, training, scheduling, evaluating, motivating and counseling employees

Maintain food/kitchen logs and ensure that the food temperature logs are updated daily and use the the HACCP charts to identify the temperature reading that are incorrect

Support team and promote a teamwork environment to reach common and department goals, WIG, GSS

Ability to execute event catering up to 600 people

Completes all assigned preparation list items and sets up cook line stations (hot, cold and dessert)

Places food in an attentive manner and ensures that all condiments and garnishes are prepared with and served with appropriate dishes