Raymound Dimapasok

Primary Responsibilities
1. Work on the Front-Line and oversee Lunch Shifts, as rostered.
2. Supervise the Dessert Chef and Kitchen Hands, in the Head Chef’s absence.
3. Check each dish leaving the Kitchen for quality, presentation and correct temperature.
Food Preparation and Service
4. Set up the Front-Line at the Start of the Lunch and Evening Shifts.
5. Prepare food, as required on Prep Lists, following directions toward portion control, cooking
standards and wastage.
6. Ensure all communications between restaurant and kitchen run smoothly.
7. Ensure correct plate sizes are used for each dish.
8. Be part of the Front-Line team for evening shifts, as rostered, working in allocated section.
9. Ensure all dishes meet the Cobb Recipe Standards and have correct portion sizes and presentation.

• Created recipes and prepared advanced dishes.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Placed orders to restock items before supplies ran out.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Collaborated with staff members to create meals for large banquets.
• Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.