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De Librije

1999 – 2009

Name Librije Beheer BV

City Zwolle – the Netherlands

Position Executive Chef

– Restaurant De Librije

– Librije’s Zusje

– Librije’s Hotel

– Restaurant Koperen Kees

– Food on Tour catering

– Librije’s Shop with Eek & Oil retail line

 

Description of duties by division

Name Restaurant De Librije

Classification Michelin stars; The World’s 50 Best Restaurants

Seats 60

Memberships Les Grand Tables Du Monde and Alliance Gastronomique Néerlandaise

Brigade 20 chefs

Duties Process owner for the kitchen department and brigade.

Responsible for composing the menu to be used. Developing new dishes and details of menu, innovatively yet preserving the house style and guarding the culinary quality. Managing the kitchen brigade; checking work rosters and adequate staffing; selecting new employees; supervising induction and further training; conducting assessment interviews. Motivating, instructing, coordinating and training department heads and apprentices. Training and supervising the service staff’s product and other knowledge of the dishes and the menu. Supervising the buying process and personnel and other costs. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, buying and kitchen percentage. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs.

 

Name Restaurant Librije’s Zusje

Classification Michelin star

Seats 35

Opened in May 2008

Membership Tradition Qualité

Brigade 12 chefs

Duties: During the preparatory phase for start-up and the first months thereafter, setting up the routing and working methods, training and supervising the kitchen staff. Final checking of dishes, house style and quality. Monitoring compliance with the regulations on safety, working conditions, HACCP, implementation quality and working and presentation methods. Control of efficiency, personnel and other costs, the buying process and the kitchen percentage.

 

Name Librije’s Hotel

Classification Stars; 20 en-suites

Opened in May 2008

Membership Relais & Chateaux

Brigade 4 chefs

Duties: Process owner for breakfast/menu, bar dishes/menu and room service dishes/menu.

 

Name Restaurant De Koperen Kees

Classification Michelin Bib Gourmand, Brasserie of De Librije

Seats 55

Opened in April 2006

Brigade 8 chefs

Duties: Shared responsibility for the concept. Establishing the menu, combining low buying costs with high quality. Composing recipes and logistics in accordance with HACCP. Control of concept, quality and personnel and other costs.

 

Name Librije’s Food on Tour

Classification Exclusive catering in the Netherlands and abroad

Opened in October 2006

Brigade 4 to 45 chefs

Duties: Before opening, determining the lay-out of the work spaces, functionality and routing. Composing recipes, working methods, checking dishes suitable for catering on a 1 and 3 Michelin star level and brasserie dishes. Organising both national and international catering events up to 1200 guests so far. Managing the kitchen brigade of up to 45 people, depending on the type of catering event and the number of guests. Developing routing and functionality. Control of costs, efficiency and staffing.

 

Name De Librije Winkel

Classification Delicatessen with retail line of Librije products

Opened in September 2005

Duties: Developing products, including: marmalades, aspics, soups, sauces, dressings, etc. Selecting products preserving the house style. Monitoring compliance with the regulations on HACCP and implementation quality.

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