Musa Saho Hydara

• Mentored junior cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

Description of the activity/required qualification:

Throw PET bottles into a press (disposal) or in trucks for removal, no G-examination necessary, because no noise.

• Collaborated with the management team to develop new menu items based on customer feedback and preferences.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.

• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Showcased excellent knife skills for precise cutting and preparation of various ingredients.