Akash Kyamaji

• Working for authentic Continental cuisine.
• Responsibility to making of three meal al-a-carte orders and buffet setups.
• Very good in continental breakfast, all types of pastas making, a la carte orders.
• Presently working in a la carte operations.
• Preparing miss en place for breakfast, lunch and dinner services as directed by CDP.
• Cook food for each service, ensuring a high standard of quality at all times.
• Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters.
• Very good in making of all a la carte orders, sauces, soups, grilling of meat products.
• Excellent knowledge about HACCP rules, Sanitation standards, Cooking temperatures
• Knowledge about Thawing and cooked food self life. Prepares on daily basis food requisitions as assigned.
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
• Ensure that cost control policies and procedures are followed.
• Ensuring food deliveries are handled and stored correctly.
• Working alongside all members of the kitchen team to ensure standards. Closing the kitchen area properly when on late shift, including storing food correctly, most important expiry dates.
• Compliance with all hygiene, health and safety regulations relating to food and catering establishments.
• Attend internal and /or external training courses when applicable. Reports any equipment on the section which needs repair or maintenance.

● Support CDP and DCDP and line chefs, other kitchen employees in food production.

● Assisting kitchen staff maintaining high cuisine and hygiene standards.

● Preparing all kind of Mise- en'-place for daily basic operation.

● Preparing basic sauces and soups.

● Blanching all kinds of Pasta.

● Follow the personal grooming standard.

● Responsible for chiller and freezer temperature records.

● Responsible for vegetable receiving and storing.

● Following the HACCP standards.

• Preparing all kind of Mise- en’-place for daily basic operation.
• Preparing basic sauces and soups.
• Blanching all kinds of Pasta.
• Follow the personal grooming standard.
• Responsible for chiller and freezer temperature records