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About me
9 plus years of Culinary Experience working in Award-Winning Resorts. Experience includes Fine-Dining, Casual Dining, Private Chef work, as well Banqueting & Small functions. HACCP & OHS ServSafe Qualified (ANSI Accredited program)
Experience
7 years and 2 months
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Jr. Sous Chef
Sheraton Resort and Spa Tokoriki - Nadi, Fiji
F&B kitchenFebruary 2017 - Now · 7 years and 2 monthsJ.SOUS CHEF • FLYING FISH RESTAURANT & WAITUI HOUSE SHERATON TOKORIKI FIJI• 2017 – PRESENT Assists the Sous Chef in the day-to-day operation of the kitchen and helps maintain a high standard of food preparation and presentation. Ensure hygiene cleanliness and tidiness in all areas of the kitchen storage areas cool rooms freezers. Ensuring the Weekly and monthly collection of up to 20 different HACCP forms and logs spread out over three restaurants, Beverage teams and stewarding teams. Develop and train the Stewarding department in maintaining the best hygiene practice and standard of cleanness required by Marriot. Supervise and follows up on the completion of Internal Food Safety Audit. Running of the Pass during dinner service. Develop dishes for Menu design. Successfully completed the standards set forth for the ServSafe Food Protection Manager Examination (ANSI Accredited program) Cert #16411150
Languages
1 language
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English
Professional working
Personal information
Nationalities
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New Zealand
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Fijian
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