2014 cames with this opportunity for me . To became for the first time head chef and to put my creation and recipes on the plate . Having a brigade of 12 kitchen stuff , I had to manage and be the inspiration for every single guy , to motivate them , to make them work for me from pleasure . With this new position , came as well the responsabilities . Planing the menus, making sure the food is on the right price and is produced in time , managing stocks of food, ordering food for suppliers , controlling a budget and keeping accurate records , managing health and hygiene procedures , organising the stuff duty rota , recruiting , training and developing stuff . Here i organised and cooked for Weadings (100 + costumers ) , banqueting starting from 30 costumers to 400 costumers , making fine dining menues for parties and special guests , corporate meetings , buffets , and of course doing my fine dining menu in the restaurant . Taking this position , i learnt about leadership , how to insipre & motivate the team to achieve food to specification and therefore achieves salesand profits , how to lead by example , setting the pace and standards , how to deal with poor performance through informal reprimands and where necesary the company disciplinary procedure , how to communicate a vision of succcess witch the team want to be part of .
In 2013 I had a new opportunity, to open a new fine dining restaurant with 250 seats , a la carte , in Romania with my Head Chef, James Hatswell . Here I took the Sous Chef position , learnt to manage my brigade of 8 chefs and be responsible for every single dish . Working at this high level every single day I have gained a vast amount of knowledge in manager side , seeing another world of food cost ,income and profit , speaking with costumers , dealing with the suppliers , being responsible of stock take and teaching another chefs what I’ve learned over the years . Also moving to Romania was a challenge for me, adapt to a new mentality and type of clientele. In absence of my Head Chef I was responsible with managing of all staff involved in the preparation and presentation of foodstuffs, responsible for training to achieve a high standard of professional service, ensuring that kitchen staff fulfils their duties, and checking daily Paperwork, Interaction with all other catering and service personnel, interaction with the Accountant, Hospitality Department and other personnel as required.
Working in the evenings as well as some days off I prepare and send south African style cuisine which was new to me in the beginning but have learnt so much as well as gaining experience at a higher level in the kitchen. I have done several stock takes at this venue and run the kitchen in the Head Chefs absence.
Learning the importance of keeping a clean kitchen, stock rotation and basic food hygiene. Gaining knowledge of the basics in the kitchen on soups/stocks and knife skills, Breakfast, Starters & Pastry. I also volunteer to help other departments in their time of need as I would consider myself a good team player.
As a Chef I had learnt a new cuisine being Spanish tapas, prepping and running the pass for up to 100 covers a day with covers being 5,6,7 dishes per customer. Everything was prepared fresh and cooked to order from seafood to fresh patties. As well as cooking I was in charge of the cleaning schedule & Stock rotation.