Justin Berg

Food Prep: Assisting with food preparation as needed, ensuring ingredients are ready for service.
Stock Management: Monitoring inventory levels, placing orders, and maintaining stock lists.
Supplier Communication: Liaising with suppliers to ensure timely and accurate deliveries.
Event Coordination: Managing event schedules, locations, and logistics.
Staff Scheduling: Creating and maintaining staff schedules for different locations.
Quality Control: Ensuring food quality, presentation, and service standards are met.
Customer Interaction: Interacting with customers and addressing their inquiries or concerns.
Budget Tracking: Assisting with tracking expenses and adhering to budget guidelines.
Team Coordination: Coordinating tasks and responsibilities among team members.
Profit and loss management.

Duties:
• Preparing different desserts
• Lining pie pastry every day
• Preparation of frozen meals
• Helping with packaging and labeling of products
• Helping the team finish their list of food preparation
• Cleaning down the station and washing dishes.

Duties:
• Preparing for different courses and menus
• Plating and presenting dishes
• Preparation of different functions
• Helping with labeling of products
• Helping the team finish their list of food preparation
• Cleaning down the station and washing dishes
• Doing stock take.

Duties:

Preparing Salads and Sauces.

One of my duties as a commis chef is to prepare simple dishes.
Presentation of dishes before they are served.
Chopping ingredients for other chefs, often in the hours before the restaurant opens.
Assisting the Head Chef.
Receiving Deliveries.
Take inventory of the stock room, noting how much of each ingredient the restaurant has and what needs to be ordered.
Maintaining Safety and Hygiene, Cleaning.