Chef Intern
Heritage Awali Golf and Spa Resort
Bel Ombre
01.2024 - 06.2024
- Worked in the Food Production department in five different restaurants and four different sections, which are Savana Restaurant, Infinity Blue Restaurant, Kuzini Restaurant, Amafrooty Restaurant, Zafarani Restaurant, and Bakery, Pastry, Butchery, and Fishery sections.
- Master basic cooking techniques, knife skills, and an understanding of ingredients.
- Understand and follow proper food handling procedures to prevent foodborne illnesses.
- Work collaboratively with other kitchen staff, communicate effectively, and follow instructions.
- Observe and learn from experienced chefs, assisting with tasks as directed.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Maintained a clean, safe and sanitary work environment.
- Participated in weekly inventory checks to maintain accurate records of ingredients used in the kitchen.
- Monitored temperatures of prepared food and cold-storage areas.
- Worked closely with sous chefs to understand their daily tasks and responsibilities.
- Received and stored food and supplies.
- Made meals in accordance with company standards and requirements.
