Ebenezer Abiaw

Since i am working with an Agency, i dont work in one partucular restaurant in London. My employer has been sending me to different restaurants and this has got me lots of experiences from these restaurants i work with, namely Crudo restaurant at Seven dials, Trejos restaurant at Nottinghills, Laylow restaurant at Nottinghills, Skylight kitchen etc all in London. My main duties but not limited to these as Chef de partie when i go to work at these restaurants are listed below;

• Setting up the kitchen prior to a restaurant’s opening
• Preparing the kitchen station by bringing all food containers to that point in the line
• Cooking a specific portion of each plated meal
• Assisting with marinating, cutting and precooking foods
• Running service at the pass on the days the head Chef or Sous Chef stay off.
• Cleaning the kitchen before the restaurant closes
• Cleaning and sanitising their area with warm water and soap
• Wrapping unused items and storing them in proper areas at the end of a shift
• Plating food creatively and maximising customer enjoyment