Chef GamalN1

I am a cooking chef with 10 years experience of international cuisine 

WORK EXPERIENCE
FIRST COOK                                                                                                                                                 2019 - 2023 
 HÔTEL BIRKS, Montréal
 FERMONT HOTEL LA QUEEN ELISABETH, Montréal
 ADONIS, Montréal

TASKS AND RESPONSABILITIES
• Assist in the preparation and training of all dishes, both à la carte and buffet.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Know perfectly all the dishes of the menu, the dishes of the day and the promotions.
• Adhere to kitchen policies, procedures, and service standards.
• Adhere to all health and safety policies when handling food and drink.
• Actively share ideas, opinions, and suggestions at daily preparatory meetings.
• Ensure correct rotation of products in all cold rooms to reduce waste.
• Set up workstation with all needed ingredients and cooking equipment.
• Prepare ingredients (chopping, peeling vegetables, cutting meat etc.)
• Prepare orders for established menu and check quality of ingredients.
• Ensure presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Respond to clients, provide information for reservations and menu choices.

WORK EXPERIENCE
FIRST COOK                                                                                                                                                 2019 - 2023 
 HÔTEL BIRKS, Montréal
 FERMONT HOTEL LA QUEEN ELISABETH, Montréal
 ADONIS, Montréal

TASKS AND RESPONSABILITIES
• Assist in the preparation and training of all dishes, both à la carte and buffet.
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
• Know perfectly all the dishes of the menu, the dishes of the day and the promotions.
• Adhere to kitchen policies, procedures, and service standards.
• Adhere to all health and safety policies when handling food and drink.
• Actively share ideas, opinions, and suggestions at daily preparatory meetings.
• Ensure correct rotation of products in all cold rooms to reduce waste.
• Set up workstation with all needed ingredients and cooking equipment.
• Prepare ingredients (chopping, peeling vegetables, cutting meat etc.)
• Prepare orders for established menu and check quality of ingredients.
• Ensure presentation by dressing dishes before they are served.
• Keep a sanitized and orderly environment in the kitchen.
• Ensure all food and other items are stored properly.
• Respond to clients, provide information for reservations and menu choices.