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Restaurant Librije’s Zusje | Amsterdam

Dec 2013 – Dec 2018

Name Librije’s Zusje

City Amsterdam

Position Executive Chef

Name Outlet Restaurant Librije’s Zusje Amsterdam

Seats 35

Brigade 14 chefs

 

Brasserie Gold Finch
Classification     All Day dining
Seats                    30
Brigade                8 chefs

Hooft (Banqueting rooms)
Classification     Exclusive banqueting
Seats                    72
Brigade                6 chefs

Duties
Monitor and coordinate the daily operation of all outlets. Responsible for composing the menu to be used in all outlets. Ensure the par stock for mise en place is maintained and in level with business forecast. Issue recipe cards to staff before new products are implemented. 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. Inspect incoming products and ensure proper storage and rotation as well as daily inspection of date and items in the refrigerators in compliance with SOP and HACCP regulation. Find methods of reducing costs without affecting the level of service or product quality received by the guest. Recruitment interviews. Create and update Sop’s for culinary. Organize PH and AL schedules. Manage labour costs within kitchen department. Representing the kitchen at management meetings. Representing the company at national and international workshops, demos and trade fairs.

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