Cooking

How i started in the Catering Industry

I started as a Kitchen Porter, then i moved up to Kitchen Asisstant, to do basic food preparation, make sure that chefs have everything they need and be responsible for cleaning the kitchen. then my next step was Commis Chef.

Trainee Chef, you're on the first rung of the ladder to becoming a great chef. In most kitchens you'll do food preparation work and basic cooking under the supervision of a chef de partie or section chef.

Then i got a promotion to Demi Chef de Partie my role would inculde chop vegetables, and to butcher, grill, and sear different cuts of meat. They also assist pastry chefs with desserts. In addition to meal preparation, demi chefs must clean their work stations and adhere to health and safety regulations. They must manage their kitchen stations, order food and supplies, and cut down on kitchen waste.

Had to prepare a salmon for a function

Salmon was repared in water with salt lemon and line.

Then after it was cooked, it was placed on a oval tray and the skin, was taken off with the top fin.

Afternoon tea for the masses

There was cake too, a nice lemon sponge.

Coffee and Walnut