Winter and Summer Menu creation, costing and execution. Daily ordering and management of Inventories. Hiring and training of kitchen staff. Supervision and control of kitchen with 10-15 kitchen staff. Successfully planning, managing and executing busy restaurant on top of ski hill. Fine dining Menu elaboration, costing and execution. Wedding and special events conception, control, costing and execution (over 40 weddings done), and menu tasting/communication with customers. Providing secure and… Show more Winter and Summer Menu creation, costing and execution. Daily ordering and management of Inventories. Hiring and training of kitchen staff. Supervision and control of kitchen with 10-15 kitchen staff. Successfully planning, managing and executing busy restaurant on top of ski hill. Fine dining Menu elaboration, costing and execution. Wedding and special events conception, control, costing and execution (over 40 weddings done), and menu tasting/communication with customers. Providing secure and safe working environment for kitchen staff and management of health/Safety protocols. Following Hygiene Protocols. Supervision of the line factors (time, quality, cost control, ect.) and Management of the line. Labour and Food cost control and management. Creation and costing of A la Carte menus and Daily Specials Show less

Winter and Summer Menu creation, costing and execution. Daily ordering and management of Inventories. Hiring and training of kitchen staff. Supervision and control of kitchen with 10-15 kitchen staff. Successfully planning, managing and executing busy restaurant Heli-Ski lunch program creation, costing and execution (100-120 customers daily). Weekly Menu creation, costing and execution for the staff restaurant (100-180 staff). Special events conception, control, costing and execution and menu… Show more Winter and Summer Menu creation, costing and execution. Daily ordering and management of Inventories. Hiring and training of kitchen staff. Supervision and control of kitchen with 10-15 kitchen staff. Successfully planning, managing and executing busy restaurant Heli-Ski lunch program creation, costing and execution (100-120 customers daily). Weekly Menu creation, costing and execution for the staff restaurant (100-180 staff). Special events conception, control, costing and execution and menu tasting/communication with customers. Providing secure and safe working environment for kitchen staff and management of health/Safety protocols. Following Hygiene Protocols. Supervision of the line factors (time, quality, cost control, ect.) and Management of the line. Labour and Food cost control and management. Show less

Under F& B Manager, in charge of Front and Back of the House operations. Daily planning of ordering and reception of F& B items. Communication with Head Chef and Restaurant Manager of alignment and daily operations. Evaluation and Analysis of cost structure, daily sales, profit margins and labor budget and implementing F& B and higher management policies. Weekly and Monthly inventories and management meetings.Providing secure and safe working environment for kitchen staff and management of… Show more Under F& B Manager, in charge of Front and Back of the House operations. Daily planning of ordering and reception of F& B items. Communication with Head Chef and Restaurant Manager of alignment and daily operations. Evaluation and Analysis of cost structure, daily sales, profit margins and labor budget and implementing F& B and higher management policies. Weekly and Monthly inventories and management meetings.Providing secure and safe working environment for kitchen staff and management of health/Safety protocols. Following Hygiene Protocols. Show less

Under the supervision of the Sous-Chef & Chef de Cuisine, in charge of the production department (team of 5 employees). Ordering, Mise en Place and preparations for all menu items, Planning of daily production and line needs, Rotation of products and Standardization/Quality Control. Communication with line cooks and leaders to align production and line usage, to make sure there is efficient ordering, planning and execution.

French Cuisine Sea Food and Bistro culinary style. Second in command under the Chef de Cuisine, and in charge of Mise en Place, Execution and Platting of the lunch and dinner service. Ordering, Inventory control and rotation of products. Line supervision and quality control. Team of 3 employees to supervise and orient towards cost control, quality and proper service time. Creation and costing of A la Carte menus and Daily SpecialsProviding secure and safe working environment for kitchen staff… Show more French Cuisine Sea Food and Bistro culinary style. Second in command under the Chef de Cuisine, and in charge of Mise en Place, Execution and Platting of the lunch and dinner service. Ordering, Inventory control and rotation of products. Line supervision and quality control. Team of 3 employees to supervise and orient towards cost control, quality and proper service time. Creation and costing of A la Carte menus and Daily SpecialsProviding secure and safe working environment for kitchen staff and management of health/Safety protocols. Following Hygiene Protocols. Seasonal contract. Show less

Under the supervision of the Sous-Chef & Chef de Cuisine, in charge of the production department (team of 5 employees). Ordering, Mise en Place and preparations for all menu items, Planning of daily production and line needs, Rotation of products and Standardization/Quality Control. Communication with line cooks and leaders to align production and line usage, to make sure there is efficient ordering, planning and execution.

Private beach restaurant next to Mediterranean Sea, with 2 lunch services daily (around 200 cover per service). In charge of Garde-Manger and Pastry sections, Mise en Place and execution of both sections. Also, preparation of Sea Food & Oyster Platters. Hot side, Grill and Plancha sections also included on Chef's days off or when very busy. Seasonal contract

1 star Michelin restaurant located in Notting Hill are of London.Was in charge of Grade-Manger section, and under the Chef de Cuisine help the Pastry Section Mise en Place, Execution and Platting of Garde-Manger and Pastry sections. Long hours and 7-days a week schedule.

Mise en Place and execution of banquet events and functions. Follow menu specifications and specials requests. Following cost structure and making sure planned quantities and ingredients followed. Work on and manage different banquet station.