داروين Asuncion

As the Executive Chef in PF Chang’s I’m the responsible to run the whole operation smooth without any issue, making the promptness, fresh and good quality of dishes, and my first priority is the food safety of all the product, proper hygiene for the staff in daily basis to ensure that we are serving safe food to our customer, properly monitoring and guide our team member while they are preparing, cooking to make sure that they will followed the recipe procedure to maintained the taste consistency of the dish and perfect presentation.
In daily basis, I review the staffing levels to ensure that I have enough manpower to run the operation without any issue and will not compromising the business, I’m developing as well the skills of my team by doing the cross-training in different section to help the operation and they can cover each other.
As the Executive, I’m performing administrative task, by properly monitoring the purchases good enough for the operation needs, checking the quality of the received product to ensure that all are in good quality to avoid any waste, proper monitoring of the preparation par level as per the operation needs in daily basis to maintained the freshness of the items, to avoid any wastages end of the day. This is the way I maintained my food cost in a low percentages. Every week we are having our inventory, so I’m the one generating the food cost report to be send to our higher management and we discussed the GL and P&L every month and quarterly to know our consumption and business profit.

Duties and Responsibilities as a Head Chef .
As a head chef i ensure the consistent smooth running of food production areas within the kitchen and to effective control of stock purchasing, receipt, storage, prepation and service with regard quality and safety.also ensuring that all the food production areas are operating to the required standards throughout the designated opening hours and maintaining a high level of food quality and production with aim of exceeding our guest expectation.also i ensure the food operation are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources.and proper monitoring of all foods, chemical and equipment by maintaining procedures laid down by the health and safety policy.