Sous Chef
Paulaner Brauhaus
مجموع سنوات الخبرة :90 years, 0 أشهر
Description of role and responsibility: Opening Team. Daily orders, stock takes, menu planning and costing, stock control. Management and training of staff.
Description of role and responsibility: Daily orders, stock takes, menu planning and costing, stock control. Management and training of staff.
Description of role and responsibility: Supervision of kitchen and Dining facility.
Staff management and training. Menu Planning, stock control, recipe development, cost control. QHSE. Ensuring HACCP, JSP 456 and TB Med regulations are adhered to. Customer care.
Description of role and responsibility: Worked extensively with The Bistro in Franschhoek, and various other restaurants. Setting up of menus and costing. Setting up of supplier base. Menu training.
Description of role and responsibility: Supervision of kitchen and Dining facility. Staff management and training. Menu Planning, stock control, recipe development, cost control. QHSE. Ensuring HACCP, JSP 456 and TB Med regulations are adhered to. Customer care.
Neethlingshof Wine Estate. Cycles on the Square. Cape Manor Hotel. New York Bagels. Hotel Le Vendome. Blue Danube Restaurant. Maestro's
Achievements:
Certificates of merit for Nederburg Wine Auctions 1991 and 1992
City and Guilds Certificates for Food safety levels 1, 2, 3
South African