Executive Chef
Steigenberger
Total years of experience :18 years, 4 Months
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality standards
Estimate food requirements and food/labor costs
Supervise kitchen staff’s activities
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties
Comply with nutrition and sanitation regulations and safety standards
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers
Full Responsibility for all Food and beverage Operations.
Responsible for all Menus food cost, Inventory food safety application, scheduling staff in the brigade and training them on the menus and new ways of presentation.
Full Responsibility for the main Restaurant food preparation and presentations HACCP Application. Handling of team schedule.
Certified Executive Chef
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