Notes

This is to certify that
KI (
1996 has been employed on a Part-Time
working 20 hours a week from 09/10/2017 w 25/1_ 2019 as a Chef.
I
Mr.
i is a very good and enthusiastic with broad knowledge in this field. He has a strong level of communication and health & safety skills. He takes initiative to identify problems and create solution with great potential.
He has excellent written and verbal communication skills, is extremely organized, can work multi-tasking, and is able to follow through to ensure that the job gets done in a professional manner and rely on his job and tasks performed.
He is a cooperative, honest, result oriented and has a good sense of responsibility to carry out his assignments.
I certify that all information contain in this document is true and correct.
He has shown competence in the following areas including duties and responsibilities are as below but not limited
Primary Purpose
To ensure effective operation of the food preparation, production and service requirements of your site, with successful management in the areas of:
• Menu Planning and Daily Production
• Administration and Operating Margins
• Food Safety Monitoring and associated paperwork
• Ordering Supplies
• Safety, Health and Environment
• Liaison with manager to whom you will advise any problems at your place
• Any other tasks as directed by your manager
Key Tasks:
• To actively assist your manager in the creation of menus, prepare and supervise production of approved menus
• To actively promote and conduct special promotions, including special theme days
• To ensure paperwork is correct and submitted within the correct time • Comply with agreed operational actions required to maintain or improve site's profitability and food cost margins
• To meet the required standards of the company quality policy and site food safety plan
Always
To motivate and educate your team to ensure they are aware of the quality standards require and maintain these standards on site
•Proactively participate in all the Health and Safety procedures
• Complete daily tasks and operate equipment following designated safe work procedures
Occupational Health and Safety
Personal Hygiene: Personal care and safety, proper use of food handling and clean uniforms
Food Hygiene: Well informed about food poisoning, cross contamination and knowledge on prevention of all food poisoning, danger zone, bacterial contamination. Assisting supervision on cleaning and processing vegetables etc
Kitchen Hygiene: Supervising and Cleaning the workstation and the kitchen. Proper supervision on disposal and sanitation of chemicals. Effective use of all kitchen equipment including hand tools (e.g., Knives, Choppers, Whisks, Ladles, Roasting Pan, Woks, Saucepans and Storage containers) and kitchen machinery equipment including mixers, slice machine, Ovens and Machine Peelers.
I
Responsibilities at Work
Assisting team members and work in a team
Maintaining Kitchen Standards and Train Staff
• Prepare and update the restaurant menu
Work in a socially diverse environment and maintain good vibes within a customer
Assist and Follow health, safety and security procedures
Ensure and prepare all the items from the menu
• Handle all the preparation, ordering, stock take, cooking, labelling, packaging, food safety and hygiene
Discussing food preparation issues with Managers, Dietitians and Kitchen and waiting
staff
• Having to meet strict requirements
• Adhere to OH&S principles always- Workplace Safety