JULIEN JEAN CLOVIS REGNAUD

At Maradiva i am in charge the sushi bar ,and the Japanese cuisine ,Work on teppanyaki , help at cilantro chicken cilantro kitchen is a indienne cuisine

• Primary chef de partie duties and responsibilities are: Setting up cook stations and stocking them with the necessary prep supplies.
• Preparing food on the line, as needed, by cutting, mixing, chopping, and making sauces.
• Cooking items on the line by grilling, frying, chopping, sauté, and broiling to quality guidelines and standardized recipes.
• Maintaining cleanliness and hygiene standards (like creating and following a restaurant cleaning checklist) that comply with state and local food safety and sanitation regulations.
• Handling and storing food safely and properly.
• Takes inventory counts before and after shifts, completes food inventory or storage sheets.
• Ability to work on weekends, stand for extended periods of time.

In Shandrani hotel i work in the kitchen Thai, after that i make sushi for buffet it my responsibility to make it, and also i open one restaurants Asian Fusion

• Duties include recruiting new employees, responding to customer issues, and developing new menu options.
• Responsibilities: Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Recruit and train new kitchen employees to meet restaurant and kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation regulations and safety regulations.
• Manage the kitchen team in the executive chef's absence.

• Complete hot galley preparation like Breakfast, Vegetables, Fish, Saucier or Grill presentation and service to the guests.
• This includes both Day Lounge buffet service as well as Dining Room menu service.
• Also complete of breakfast service.
• Responsibilities also involved food preparation and service required for lunch and dinner service.
• Well versed and talented Chinese chef skilled in the preparation and serving of many different Chinese dishes.
• Using cooking standards and practices ready to make every meal a delightful and exciting spin on traditional Chinese dishes.
• Cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the chef and/or other hotel/galley management.
• Applying and following strict sanitation procedures and requirements procedures as set by SGS LTD Mauritius and AACCP guidelines.
• Works at the specific times set by the chef, that is conducive with the operation and general meal service.
• Help and support any other area of the operations as required and/or instructed by the chef or other vessel management.
• Adhere to the company’s uniform and personal hygiene standards.
• Other requirements duties include: Timely planning, preparation and service of all breakfast cookery for the Day Lounge buffet, as well as required for dining room menu service.
• Physically work the line for breakfast service as required.
• Proper hot holding of all guests’ food items for dining menu service and Day Lounge buffet service.
• Monitoring of all guest food items, as to help control and limit the waste and over preparation.
• Proper utilization and storage of all guests’ food items that are left after service daily.
• After and during guest service each day to be assigned additional duties and responsibilities by the chef for other guests food preparation for lunch and dinner service, as well as any other special service to the guest.
• Participate in guest’s lunch, dinner and other services, as required and requested by the chef.
• Other areas of duties may include, but not limited the daily preparation and presentation of; the daily pasta and vegetarian entrée, and vegetables preparation.