Executive Chef / General Manager
Lilayi Resort Lodge
Total des années d'expérience :12 years, 8 Mois
- Planning menus
- Managing food stocks
- Making sure food was of the right quality and price and is produced on time
- Ordering food from suppliers
- Controlling a budget and keeping accurate financial records
- Managing health and hygiene procedures
- Organizing the staff duty rota
- Recruiting, training and developing staff
- Overseeing special catering events
- Establishing presentation techniques
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Manage food costs
- Creating event-specific menus for functions
- Staff management
- Guest liaison
- Event co-ordination
- Ensure operational standards are met in regards to sanitation codes and laws
- Manage food storage and loss prevention
- Participation and input towards F&B marketing
- Working with the Chef, Assistant Director of Food & - Beverage and Food & Beverage Supervisor
Level 2 Certificate in Wines & Spirits (WSET Awards)
