Food safety\r\nFood cost control\r\nTime management\r\nSignature dish creation\r\nFood plating and presentation\r\nGood oral skills
Reading books\r\nSwimming\r\n
Sous Chef, Dean & Deluca, Kuwait. oversee all prep activities in the kitchen, perform post-service ordering for the next day and be responsible for food hygiene and practice.\r\nLine chef, Radisson Blue hotel Kenya. prepared all food ingredients and assembled dishes, performing portion control and ensuring the quality and freshness of the ingredients\r\nCommis, Hilton hotel, Kenya. prepared all kitchen stations, organized all food prep stations, and produced high-quality food both hot and cold.
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