Laurel Simon

I am responsible for maintaining a clean and hygienic kitchen place. The duties of kitchen workers are assigned by me.
I work on new menu items and coordinate with the beverage and liquor suppliers to ensure that the stock is always full.
I follow the instructions of head chef to prepare for special events and booked caterings from the restaurant.

From ordering ingredients and food items to checking quality of the final menu item was my responsibility.
I patronized kitchen teams and used creative menu items to add to the weekly specials.
I also worked on the seasonal menu and ensured that every service was in order to meet the hotel standards. I was responsible for working with different chefs to create special items for events.

Worked for a short time to learn about the fast food industry and experience kitchen work at high speed.
My duty was to check the steak preparation and service. I checked that all food leaving the kitchen was absolutely perfect.
I prepared new marinades and new menu items which became a part of the final menu after the chief's acceptance.
I maintained a team of kitchen workers and also participated in the Empire Hotel Festival for their 80th anniversary.

I was responsible for buying kitchen stock and ensuring that every ingredient bought was of best quality.
I was also in charge of planning menus and explaining the Head Chef's instructions to all kitchen teams.
I maintained hygiene and ensured that every kitchen worker completed their job within the given time and with excellence.