Romouldo Merino Jr

1. Cook and prepare food order and ensure its quality, taste and plating. rn2. Mis En Place and checking Ingredients quality and taste.rn3. Maintaining working station, utensils and kitchen equipment clean andrnsanitize.rn4. Checking food orders quality, taste and plating before serving to our guest.rn5. Monitoring stocks inventory.rn6. Monitoring standard temperature of each chillers and freezer based on HACCPrnstandard. 

1. Cook and prepare food order and ensure its quality, taste and plating. rn2. Monitor Sales flows, product movement and food cost.rn3. Menu planning, R&D and creating new food menu based on current demand.rn4. Prepare weekly working schedule of staff.rn5. Managing kitchen operation based on commercial kitchen standard.rn6. Assigning kitchen staff on their designated stations. 

1. Visiting every store branches and checking staff's performance, sales and foodrncost, inventory records and Hygiene and kitchen sanitation.rn2. Monitor weekly sales flows, product movement and food cost of everyrnbranches.rn3. Menu planning, R&D and creating new food menu based on current demand.rn4. Approving monthly working schedule of staff on every branch prepared by thernassigned head chefs on every branch.rn5. Promoting, demoting, hiring and firing of all kitchen staffs in all branchesrnbased on their performance and recommendations of each branch managers.rn6. Attend weekly Managers Committee Meeting and presenting all of thernbranches weekly reports and status. Join the discussion on how to improve salesrnwhile lowering the food cost and company expenses

1. Cook and prepare food order and ensure its quality, taste and plating. rn2. Mis En Place and checking Ingredients quality and taste.rn3. Maintaining working station, utensils and kitchen equipment clean andrnsanitize.rn4. Checking food orders quality, taste and plating before serving to our guest.rn5. Monitoring stocks inventory.rn6. Monitoring standard temperature of each chillers and freezer based on HACCPrnstandard.

1. Cook and prepare food order for VIP guest and ensure its quality, taste andrnplating presentation. rn2. Monitor Sales flows, product movement and food cost.rn3. Menu planning, R&D and creating new food menu based on current demand.rn4. Prepare weekly working schedule of staff.rn5. Managing kitchen operation based on commercial kitchen standard.rn6. Checking daily stocks inventory, freezer and chiller temperature records. rn6. Assigning kitchen staff on their designated stations.