PAUL MARQUES

• Preparation of hot and cold drinks and cocktails quickly and efficiently, distribution of consumptions to customers.

Processing of additions and settlements, counting of the cash fund at the end of the service.

Maintenance and cleaning of the bar area, tidying up the room at the end of the service, waste disposal.

Versatile employee on all surfaces of the structure, as well as cooking, preparation of meals, drinks and customer relations

Table service, taking orders, asking for dishes

• Storage and cleaning of the kitchen at the end of the service.

Participation in the preparation of orders: inventory of food in stock and identification of missing products.

Dressing of plates, decoration and enhancement of dishes.

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• Hotel-catering upgrade student - Ferrandi Paris, Cooking management and implementation
• Food storage management
• Pastry shop.
• Realization of preliminary preparations: implementation of the work plan, peeling of fruits and vegetables.
• Maintenance of equipment and kitchen premises.
• Support for preliminary tasks: washing, peeling, cutting, weighing ingredients.