Mohamed Khafachi

• Prepared meats, fish and vegetables to support line coocking in fast-paced environnement.
• Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
• Stored foodstuffs and ingredients in established manner.
• Supported food service in busy restaurant environment.
• Met high standards of food hygiene and safety.
• Complied with food safety regulations.
• Carried out tasks assigned by Chef De Partie.
• Cooked and presented dished in line with standardised recipes.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Studied under qualified chefs to train in cuisines and requirements of different cooking stations.

Helping in busy kitchen preparing food, working under head chef following his instructions, following policy and procedures