Tweety użytkownika @ChefSite

Head Chef in london

Jose Luis G

A little about me

Innovative and Experienced Chef, 12 years of experience including, fine dining, rosette and award-winning restaurants -. Persistent and flexible approach to the achievement of my passion to create, with good focus on suppliers, customers and personal goals.

Skills:
• Effective Communication – ability to lead and motivate a team by example.
• Impact, Presence and Confidence in creating.
• Self-Control & Resilience, analytical thinking to evaluate problems.
• Flexible & Adaptable.
• Implementing new initiatives.
Chef position:
Head Chef
Date of employment from - to:
2012-11-14 - 2017-01-13
Type of business:
Gastro Pub
Your chef responcapabilities:
Planning and Organizing To participate in preparation and implementation of the strategic plan To plan the yearly food revenue and profit target Operations and Product Quality Analyse local-market needs and trends, and then lead the definition of the restaurant’s overall Food & Beverage offering Manage menu preparation and pricing in line with the stated F&B objectives of the restaurant and the brand Develop new menus and food items to meet the taste and dining requirements of the guests Manage the preparation and presentation of food products to ensure quality at all times Monitor and check guest satisfaction Implement procedures to minimize wastage and over-production.
Chef position:
Sous Chef
Date of employment from - to:
2011-01-03 - 2012-11-10
Type of business:
Restaurant
Your chef responcapabilities:
Total number of staff managed (12) Managing and the running of the kitchen from open to close - most days working on the pass. I was responsible for ordering, weekly stock takes making rotas and GP percentages. Creating new seasonal menus whilst making them cost and GP effective without comprising on quality from local sourced producers within a 25 mile radius of the M25.
Chef position:
Junior Sous Chef
Date of employment from - to:
2010-11-01 - 2010-12-31
Type of business:
Restaurant
Your chef responcapabilities:
Total number of staff managed (13) Working with the Head Chef to gain a broad knowledge on fusion cuisine. I learnt a lot on the management side of the business at this establishment. This restaurant has 2 different dining experience downstairs is the tapa room for a casual bite and upstairs is a 2AA rosette fine dining experience with a six course tasting menu.
Chef position:
Junior Sous Chef
Date of employment from - to:
2008-06-02 - 2009-10-31
Type of business:
Restaurant
Your chef responcapabilities:
Total number of staff managed (6) Creating daily specials with the highest quality produce available in Britain from the smallest grain of salt to the Yorkshire porter house steak is sourced from Britain. Mark Hix was the executive chef of caprice holding witch include 6 of the best restaurants in London he also has his own Sunday Column in the Sunday Times.
List Chef qualifications gained:
Current hygiene qualifications: dates gained
List any other qualifications: dates (if applicable)
School Name: dates (if applicable)
List any qualifications gained:
Effective Communication – ability to lead and motivate a team by example. Impact, Presence and Confidence in creating. Self-Control & Resilience, analytical thinking to evaluate problems. Flexible & Adaptable. Implementing new initiatives.

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The team at Chef Site.