proprietor
Prestige Club Restauran
Total des années d'expérience :21 years, 7 Mois
I am managing all the areas. Advising chefs for Preparation of specialty dishes, soups in a high-volume restaurant
Creating unique menu items and plate presentations
Plan monthly staff and production schedules
Monitor equipment maintenance and supervise sanitation of kitchen facilities
Collaborate with Executive Chef in inventory control
Stocking and Ordering produce
Engaging with customers
Managing weddings and other functions
Coordinating with other chefs and supervising delivery times
Cleaning, sanitizing workplace and ensuring ongoing compliance with health safety policies
Western Cookery City and Guilds Exam for Cookery
courses: G. C. E. Ordinary Level (1993) G. C. E. Advance Level (1996)
House Keeping