Leeftijd
36
Locatie
Amsterdam
As an innovative Chef with
extensive experience leading all aspects of kitchen operations for renowned
restaurants; preparing a wide variety of unique appetisers, soups, and
desserts.Adept at planning and creating unique menu items and standardise
innovative production recipes to maintain consistent cuisine and guest satisfaction.Excel
in preparing food, assigning tasks to other staff members, enforcing food
hygiene regulations, ordering supplies, and planning menus.
Areas of Expertise: Menu Development, Specialty
Cuisine & Presentation, Food &Kitchen Safety, Budget Management, Cost
Reduction, Food Supply Management
Ervaring
SOUS CHEF , Nieuvwliet
·
Assigned duties to other members and
delivered instructions related to the food preparation procedures.
·
Cooked and prepared all the dishes
according to standards while ensuring compliance with HACCP.
·
Played an impeccable role in
managing all kitchen stations for meeting desired objectives on time.
SOUS CHEF &CHEF DE PARTIE , Oslo
·
Facilitated head chef in planning
and developing innovative menu items, recipes, and dishes.
·
Examined the quality of raw and
cooked food products for meeting the high-quality standards.
·
Held accountability to order,
receive, and maintain necessary food supplies on a routine basis.
HEAD CHEF , Schjødt
·
Prepared and allocated the budget
required for food preparation while determining and reducing extra costs.
·
Recruited, coached, and motivated
the food production staff members to improve the kitchen’s productivity.
·
Assessed the quality and costs of
the foods in collaboration with chefs, cooks, and other kitchen employees.