Patrice Fouquet

I design the seasonal menus and keep changing the regular entrees to keep customers interested.
I order the stock and check the storage as well.
All kitchen operations are supervised by me and I check every individual kitchen staff and chef to ensure that the work is according to the standard of the restaurant.

Responsible for following instructions of the head chef and preparing dishes according to the explained method.
I was also responsible for looking after kitchen operations and ensuring that all food sent for service was of best quality.
I had to check the chef work and also make changes in the recipe after consulting the head chef. All kitchen staff supervision was my duty.

Responsible for maintaining good relations with the suppliers and ensuring timely deliveries of food items. I ordered the stock every day and also checked the inventory.
I was responsible for the designing menus and changing food options for customers.
I kept a close check on the cold storage and ensured that all food used in daily food preparation was clean, fresh and hygienic.

Responsible for following instructions of th head chef and preparing all the vegetable and meat cuts. I was in charge of savories and ensured that all the dish preparations were finished before the service hours began.
I was also responsible for completing orders and completing the garnish within least amount of time.
It was my duty to work for longer shift on busy days.