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Restaurant De Librije | Zwolle

1999 – 2009
Name                      Restaurant De Librije
City                          Zwolle – the Netherlands
Position                  Executive Chef
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.

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