Executive Chef
OBEG Hospitality
Total des années d'expérience :14 years, 8 Mois
Executive Chef & Development
Manage daily kitchen operation with 20 staff members
Responsible for Creating new dishes and menu’s concepts
And to evaluate new products and training kitchen staff
Responsible for material management and work organization
Ensuring a safe work environment and on the part all employees in areas of responsible
Executive Chef
Manage daily kitchen operation with 25 staff numbers prepare meals And events with an average 1000 person per day
Ensuring a safe work environment and on the part of all employees
Ordering suppliers, and planing menus supervise direct and guide staff
Monitoring and controlling stock the kitchen’s daily
Executive Chef
manage daily kitchen operation with 10 staff numbers
Responsible for overall kitchen operation including food preparation, Cooking safety and sanitation, made from scratch food production related
Ensuring a safe work environment and on the part of all employees in areas of responsible
Monitoring and controlling stock the kitchen’s daily
Sous Chef
Responsibility Help in the preparation and design of all food and drinks menus
Produce high quality plates both design and taste wise
Ensure that the kitchen operate in a timely way that meets our quality standards
Manage and train kitchen staff, establish working schedule and assess staff’s performance
Working as a Sous Chef I work Italian Restaurant in resort
Prepare a menu we cook in front of Costumer in open kitchen
Working as a Demi Chef De Party
Responsible for food Preparation at the start and end of day
Prepare a meals order for the room service
