MOUHAMAD Hassan

• Department Tempura section and Sauté
• Followed recipe specifications strictly to produce high volume of food orders.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• See the following sections to gain more experience
• Maintaining cleanliness in food safety (HCCAP)

• Department Sauté especially pasta
• Production and service
• Checking all departments in the morning for maintaining food safety
• Cooking staff meal for the staff
• Making ravioli, tomato sauce, etc

• Opening kitchen
• Receiving all orders for basic warehouse items, vegetables, meat, fish, poultry, etc
• Preparing sauces in all sections, and cleaning fish and meat in some sections
• Keeping all foods high and quality is concerned with keeping customers safe

Department salad

• Production and service
• Maintain food safety
• Follow assigned department guidelines from the Kitchen Leader

Department: Grill_ salad _ Frying

• Production and service
• Sending food to customers with the subordinate chef looking to confirm if it is correct
• Cutting and cleaning 50 to 80 kg of fish every daycleaning meatCleaning scallops with the preparation method

all sections

• Prepare food items according to standard recipes.
• Work in any section of the kitchen when necessary or as requested by the Chef
• Familiarize yourself with all kitchen departments to facilitate flexible use by employees
• Store food properly