Corporate chef - coordinatore ristorazione - executive chef

Executive Chef responsible for providing culinary direction for 5 star rated Cruise line with multiple outlets multiple cuisine total in change of food operations. Provided expert instruction for BAC Professional students, and as an auditor and trainer for private and company catering in the area of the Loire Valley in France. Primarily responsible, as a cooking instructor, for the preparation and training of young professionals in the technical management of Hotels and Catering. As an auditor and trainer developer, responsibilities included troubleshooting for weaknesses with the kitchen environment and creating customized plans to maximize productivity and output based on space and client requirements.

Prior responsibility for a commissary a central kitchen and 11 casual restaurants.
Creating and administering all kitchen systems to U.S. standards company-wide, including execution and quality-control, inventory systems, budgets, food costs, Creations SOPs, and training and development local staff and manager .
Set UP 2 central kitchen, 2 central Bakery and 11restourante ,create new menus for kenya seafood concept casual dining, implement and up grate the menu in the Kampala Uganda brunch .
Create structure and systems, building and maintaining a culture, motivator, caring, and hands-on when needed.

Regional Area  Kitchen Directors -Executive Chef - FB  devolop new concept and startegy  for all the Helnan  Hotels-Scandinavian Hotels .
Responsible for the Development and Implementation for all the Helnan International Hotels on the Word.supervisor in developing and implementing effective USPH training programs for galley operation, manuals and procedures for all food production personnel.
Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product.
always in contact with the Regional Vp Hotel Operation in regards to maintaining standards, evaluation of product utilization, preservation, yield control and preparation.
Conducts sampling and testing of currently used and new recipe.

Ensure that you are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
Communicate the goals of the company and department and the action plans to the crew members.
Develop a positive working relationship with all hotels departments to facilitate a team oriented atmosphere.
Ensure that all departments within F&B are working together as a team and supporting each other in a professional manner.

Ensure that all galley areas are maintained in accordance with Company policy, USPH,  safety and environmental regulations.

Enforce cost control procedures and monitor waste and breakage.
Properly plan and prepare for events and strategy

Monitor and audit food items delivered to the hotels  that are in compliance with Company specifications.
Monitor slow moving item reports to ensure that discontinued items are not being reordered.

Establish and develop a highly motivated, pro-active galley team with the highest ethical standards that delivers a cost effective and quality oriented service product.
	Schedule galley crew members based off of guidelines established by the Corporate 
	Ensure that Sous Chef and galley crew member issues are resolved in a timely manner.
	Ensure that Sous Chefs and galley crew members are in compliance with the grooming and uniform standards of the company.
	the USPH team.familiar with the Safety and Environmental Protection Policy and SEMS.  Conduct daily USPH inspections of all F&B areas with the F&B management team.
	Ensure that the company’s standards are maintained in the following areas:
	Freestyle service and dining experience
	Galley service, operation and philosophy
	Restaurant service, operation and philosophy
	Provisions and inventory control
	Public health
	Crew assigned to the galley department
	General standards in the galley department
	Quality control of all food product
	Planning and organizing operations for assigned galley
	Enforce Company standards for consistent, quality service.
	Ensure that the F&B department achieves satisfactory guest satisfaction ratings on a consistent basis.
	Enforce policies and procedures in a fair and equitable manner.
	Continuously review the operation and make recommendations on how to enhance the product to the F&B Director 
	Implement new policies, standard operating procedures and Company initiatives as assigned.
Schedule crew members according to business levels and monitor overtime.
	Enforce cost control procedures and monitor waste and breakage.
	Ensure orders are placed according to the Provisioning Schedule for the vessel.
	Order for assigned galley based on consumption history and par levels.
	Conduct inventories on a weekly basis in accordance with Company policy.
	Ensure that food items delivered to the vessel are in compliance with Company specifications.

• Supervises product delivery in assigned Galley section, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard
• Continually ensures proper product execution in assigned section through control of mise en place during preparation and frequent tasting
• Continually demonstrates success in reducing passengers’ complaints and resolving issues that affect menu delivery
• Always drives consistency by focusing on recipe accuracy, adequate production quantities, correct execution methods, and presentation of dishes through completion of the cruise
• Successfully supervises production schedule and Galley manning by section, coordinating with appropriate Sous Chefs and department heads; always rearranges working and production schedules
• Always actively contributes to the formulation and implementation of Food and Beverage improvement strategies as for company policies