Skills:
Food Preparation & Cooking Techniques.
Menu Planning & Recipe Development.
Stock Rotation (FIFO) & Waste
Reduction.
Hot & Cold Kitchen Production.
Grilling, Frying, Sautéing & Baking.
Dough Handling & Pastry Basics.
Buffet & À la Carte Service Preparation.
Kitchen Hygiene & HACCP Compliance.
Portion Control & Consistency
Maintenance.
Time Management in High-Pressure
Environments.
Team Collaboration & Kitchen
Coordination.
Ingredient Measurement & Cost Control.
Equipment Handling (knives, ovens, grills,
fryers).
Presentation & Plating Skills.
Adaptability & Multicultural Cuisine
Experienc
Additionally:
Looking for a company were skills are appreciated and have chance to grow
