Head Chef tại Vinpearl

7/2016 → 5/2023 (6 năm 10 tháng)

Việt Nam

Plans menu for restaurant in use as daily, set menu, special events and a la carte menu • Control food and wage costs to achieve maximum profitability • Implement measures to minimize food costs, exercises portion control for all items served to establish menu selling price • Implement training programs to increase kitchen employee knowledge about safety, hygiene and accident prevention • Delegate duties to employee in a working shift to enhance productivity • Prepare, cook and check food for buffet and a la carte day by day • Ensures all equipment in the kitchen is properly maintained and in working order • Prepare the market order list as daily after checking all ingredients of food in chillers, stores and cool rooms to avoid food wasting • Implement training for employee about safety, hygiene and cooking procedure