Reynaldo Emanuel Sugi

Incharge in Saladier for 4 Month

• Make sure all the vegetable washed properly
• Responsible to make all garnish for salad of the day
• Makesure all the dressing for salad complete
• Maintain all the vegetable fresh and good quality

Incharge in Foreman for 4 Month

• Responsible to control all dairy product and fruit for consume
• Manage order for fruit and dairy product according to budget
• Prepare cheese board and plate for dining room
• Make sure all the cheeler and Walking Cheeler clean and all with label and day date
• Transport all the dairy porduct and fruit from storekeeper to Galley

Incharge in Hot Kitchen for 4 Month

• Prepared all garnish for menu in dinner time
• Make burger and sandwhich for lunch time
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Incharge in Fish Cook for 4 Month

• Prepared Sauce and all condiment for Fish in Dinner time
• Prepared all the appetizer made with seafood
• Responsible to mise en place for garnish fish

• incharge in Cold Kitchen for 8 month
• Set up and prepare all condiment for breakfast in cold kitchen
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Plated and presented food following chef requirements.

• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Streamlined plating process by organizing mise en place and following presentation guidelines consistently.
• Consistently adhered to strict hygiene protocols, minimizing risk of cross-contamination or foodborne illness outbreaks within the establishment.