Chef Fanta Food1
Chef Fanta Food2
plating
private cooking class
private party in villa
set menu in norway
set menu in norway1
Pomelo Salad Class
Upon discovering your posting for a Sous Chef, Chef Fanta hastened to submit his resume for your review. As an experienced and detail-oriented professional with more than 23 years of experience supporting executive chefs with a full range of kitchen and food prep tasks, He is prepared to significantly contribute to your business’s goals. His experience includes overseeing general kitchen activities, staff supervision, and supply management to streamline kitchen operations and realize optimal dining experiences for restaurant patrons. From scheduling and motivating staff and facilitating catering events to spearheading staff training initiatives and ensuring financial control and accountability, he excels at leveraging his thorough knowledge of food preparation and restaurant kitchen practices to provide an exceptional level of customer service.
Highlights of his experience include…
– Assisting executive chefs at fine dining places for the past twenties years; preparing a broad array of meals for 125-seat facility and optimizing food taste and quality to drive sales.
– Playing a key part in the creation of new menu items with a focus on local, in-season, and organic ingredients within budgetary guidelines.
– Possessing solid time management and organizational skills, along with superior talents in staff training, development, and leadership.
– Earning a diploma in Culinary Arts from trusted Dusit Thani College.
His skills as a sous chef have been finely honed, and he is confident that his additional strengths will readily translate to your environment. The chance to offer more insight into his qualifications would be most welcome. He looks forward to speaking with you soon.
Position: A-La-carte Chef
- Is responsible for following recipes with fresh product that meets the Club’s high food standard.
- Quality Assurance – Checking all prepped items and food before it is served to ensure freshness and the highest food standard.
- Adhering to all sanitation and food production code.
- Determining food and supply quantities based on business needs. Restock items as needed throughout the shift.
- Is responsible for meeting daily timeline.
- Cleaning and maintaining station by practicing good safety and sanitation practices and follow all health code standards
- Performing and completing other tasks as assigned by the Sous Chef in a timely and attractive manner
- Is responsible for working effectively with the culinary team
Position: Sous Chef
- Directing the food preparation process and delegating tasks
- Cooking and preparing high quality dishes
- Assisting the Head Chef to create menu items, recipes and develop dishes
- Supervising all kitchen stations
- Supervising, motivating and working closely with other Chefs of all levels
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Position: Executive Sous Chef
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Position: Owner and Chef
- Overseeing the production of food within restaurant, ensuring that the quality of the product is consistently upheld. Implement menu engineering and maximize food revenue whilst controlling costs and other overhead.
- Is Responsible to private and group cooking class.
- Checking guest satisfaction and handling guest complain.
Position: Executive Chef
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Position: Junior Executive Sous Chef
- Ensuring the correct preparation and presentation of a consistent level for all food items prepared.
- Coordinating and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards.
- Preparing and posting employee work schedules to reflect operating forecasts and to keep within budgeted figures.
- Ensuring that sanitation standards as set forth by Banyan Tree and the state are in compliance as well as the cleanliness and neatness of the kitchen.
- Hiring, training, disciplining, supervising and organizing all kitchen personnel on a regular basis.
- Completing and providing performance evaluations for all kitchen employees making recommendations for salary increases as warranted. T
- Monitoring and review food presentations and make recommendations for needed changes.
Position: Camp Sous Chef
- Communicating and delegating the production schedule for the day, collating quantities to be produced from the forecast and for the next day’s banquet function sheets.
- Ensuring training is occurring on an ongoing basis with all employees. Perform daily storeroom inspections of all refrigerators to ensure that proper rotation of food is done.
- Informing and keeping the Executive Chef up-to-date on problems and irregularities and recommends courses of action.
- Having full knowledge of Four Seasons Food Standards.
Position: Executive Chef
- Developing unique and cuisine-appropriate menus
- Collaborating with the Restaurant Manager to set item prices
- Staying current on developing trends in the restaurant industry
- Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations
- Monitoring inventory and purchasing supplies and food from approved vendors
- Hiring, training and supervising kitchen staff
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Identifying and introducing new culinary techniques
- Preparing meals and completing prep support as needed
Position: Demi Chef
- Helping the chef de partie to prepare dishes within their section.
- Training and supervising commis chefs.
- Assisting with the management of their specific section of the kitchen.
- Assisting senior chefs, including the sous chef and the head chef, in creating new dishes.
Position: Commis I
- Accurately measuring meal ingredients for the Chef de Partie.
- Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits.
- Preparing basic salads and sauces as directed by the Chef de Partie.
- Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
- Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
- Performing basic cleaning duties and ensuring that workstations are properly sanitized.
- Plating and presenting meal items as per the Chef de Partie’s instructions.
Position: Commis III (Temporary)
- Keeping the kitchen clean.
- Preparing and cooking food.
Position: Commis III (Temporary)
- Keeping the kitchen clean.
- Preparing and cooking food.
Position: Commis III
- Keeping the kitchen clean.
- Preparing and cooking food.