Cook
Galopins
Antony, France
06.2022 - 07.2022
- Execution of 8 starters, 7 main courses, 7 desserts in service, following the instructions of the head chef.
- Carrying out preliminarypreparations: cuttingalliaceousvegetables, meats, fish, aromaticherbs and vegetables to getahead of the service and make it smoother.
- Checkingdailyarrivals from differentsuppliers (quantity, quality, omissions) by listing the incomingproducts and comparingthem with the ordersheets to ensureproper supply of stock and preventshortages or unforeseenevents.
- Dressing of dishes, desserts and starters according to the defined model and sendingthem to the dining room.
- Creation of 2 desserts with the chef'sadvice: Pavlova and rice pudding with scallops, to vary the menu.
- Managing stocks and reservesaccording to the principle of first in first out (recentarrivals at the back, olderones at the front) to sell products with short dates as a priority.
- Contribution to the development of the daily menu according to the product to be sold: readjustment of somedishes on the menu in order to consume products at the closest expiration dates to minimizelosses.
- Production of 5 sauces in large quantities in the afternoon to meetdemand for the nextthreedays.

