Griffith Pereira

• Worked as a Sous Chef as a kitchen in charge
• Doing daily Requisition for ordering of vegetables fruits dry store and meats
• Weekly scheduling for staff
• Assisted in menu development and recipe testing.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Supervised cooks and other kitchen personnel during meal services.

• Worked as a Sr Chef de Partie as a kitchen in charge
• Doing daily Requisition for ordering of vegetables fruits dry store and meats
• Weekly scheduling for staff
• Daily food tasting to rectify and improve the quality of food
• Menu planning/recipes
• Yield test
• Helping executive chef in food cost
• HSE related work (been awarded the HSE champ of the year).
• Adjusted recipes based on customer requests or dietary restrictions

Worked as a Chef de Partie from January 2016 till October 2019

Worked as a Demi Chef de Partie from 1st June 2014 till January 2016

HSE related work (been awarded the HSE champ of the year)

• Worked as an Italian Chef in the Pastas, Pizzas, Salads and Meat section
• Worked as a Commi I from 5th October 2009 - 1st November 2010
• Worked as a DCDP 1st November 2010 - 13th December 2013.

• Worked as a casual on contract basis for 8 months
• Worked as a commie 3 from 1st February 2006 -1st June 2007
• Worked as a commie 2 from 1st June 2007 -1st October 2008
• Worked as a commie 1 from 1st October 2008 -23rd September 2009
• Awarded the associate of the year for (2007)
• Worked at egg station live counters & barbeque counters
• Handled ala carte menus in saucier & pantry section.

• Worked as a 1st Station In charge
• Awarded the Employee of the Month (2004)
• Knowledge of Tapas and Antipastos.

• Worked as an Assistant Cook.