Chef De Cuisine
Steigenberger
Total years of experience :18 years, 4 Months
Implement new monthly menu changes
Oversee operations of a team of 14 chefs
Cost analysis and revenue optimization
Strategically manage recruiting budget, eliminate unproductive
spending and focus resources on high-result effort
Identify and coach talent to leadership positions
Demonstrate knowledge of HR practices, guidelines and
regulations to support the organization and mitigate risk
Train staff at all levels in the outlet in key competency for:
• Cost effective cooking with minimal waste
• Detailed flavor profiles
• Accompanying guest needs and dietary restrictions
• Execution of new ideas into profitable menu items
Pre-Opening preparation :
• Staff optimization, recruitment, and selection
• Menu development, cost benefit analysis, and tastings
• Supplier business establishment and negotiations
• Budget establishment
• Kitchen fit out for all equipment needed based on
operations
• Establish social media campaigns for promotion
• Website design and upkeep
Oversee Kitchen and front of house operations for a team of 25
Training of kitchen hygiene practices
Organizing out of house events and functions
Staff utilization and optimization
Development of quarterly changing menus
Quality upkeep and customer satisfaction
Oversee staff of 25 including kitchen and front of house team
Establish marketing campaign to boost footfall and revenue
Develop quarterly changing menus and calculate nutritional
information
Cost optimization
Regular staff training of food allergens, nutritional information,
and hygiene