Executive Chef

executive chef

• Apr 2013 - Present

Planning and setting up of kitchen (pre-opening). Designing A La carte menu, overlooking food cost & operations., Managing Operation of Continental, Italian and Fusion Cuisine and service to ensure high quality of food, motivating and managing the staff to work together as a team to complete meal services successfully, ensuring customer satisfaction by achieving delivery of service quality norms, maintaining food cost control, developing Guest Relation, creating awareness towards the cuisine by researching and personal attributes, developing new menu for occasion, themes and Festivals, maintaining high standards of quality control, hygiene, health and safety etc, tracking stock levels, ordering and indenting developing and managing special menu for Parties and function, ensuring that all meals leaving the kitchen are consistent in presentation and quality, training new staff about Menu.I trained and supervised culinary staff to prepare, cook, and display food in keeping with the service standards. Most prominently, I have a working knowledge of legal requirements regarding health and safety, kitchen cleanliness, proper fire procedures and safety. Show less