Head Chef
Falcon Crest
Total years of experience :25 years, 6 Months
To ensure that kitchen and restaurant cleanliness are maintained
•To coordinate with other departments through good communication
•Developing and enforcing a code of ethics to chefs
• Main management of kitchen and restaurant staff
• Menu planning and costing
• Staff training
• Maintaining high Gross Profit percentage level
• Requisition and buying of commodities
• Assessment, implementation, update and custodian of kitchen control systems
Main management of kitchen and restaurant staff
•Menu planning and costing
•Staff training
•Maintaining high Gross Profit percentage level
•Requisition and buying of commodities
•Assessment, implementation, update and custodian of kitchen control systems
•Manager of the year in 2010
Vast knowledge in the following areas
Grills, sauces, breakfast
Pastry work
Stores purchasing and control
Food and beverage service
Conference and banqueting
•Preparation of salads and cold platters
•Requisition of commodities from the stores
•Assisted the Executive chef with menu costing
•Implemented kitchen control systems
Overall control and management of kitchen activities
•Delegation of duties to staff
•Implemented training courses for new and old staff-speeding staff integration and profitability
menu planning
Mr Banger Dass