chefrichard47

I have been worked as an executive chef, total kitchen staff 30 under me, verities of food, sharing my Experiences and creating menu. my main roles are menu develop, costing, cost control, portion and staff control and motivating, direct communication with COO and CAO. serving good food by following standard recipe, Developing menu as per standard recipe. as per American Embassy requirements. Breakfast, Lunch and dinner a la carte, daily chef special, Different kind of food, maintaining Hygiene, HACCP guideline. Inventory, taking care customers and staff issues, train the all associates about portioning, FIFO, all related our standard menus and daily operation, check food & goods quality, taste before serve, prepared food & presentation as per standard recipe with actual costing. check temperature & temperature check list, and maintain all of polices as per company requirements are my responsibility.