DJERBA
With good cost management and personnel management
During my career I was delegated by the good experiences with Spanish channels, French channels,turkich channels and great talents of Tunisian tourism with Abu nawas chain during the period 1985-2013
• The customer's pleasure is my main concern. Leader of Men, I coordinate the work of the whole brigade (the clerk in the second), supervises the pace and quality of work, and ensures the preparation of dishes in accordance with the standards of hygiene, quality and profitability set by establishing quality charter; I master culinary techniques and may have to exercise creative talent. I am the kitchen the whole process of making dishes, dishes or meals kitchen. I work alone or assisted by a brigade team of cooks or clerks who officiate under my command.
* The development of menus, possibly creating new dishes.
* The management of procurement budgets based on fresh demand prospects and loss.
* Supervision of kitchens, gives instructions as responsible for the preparation of the dishes.
* Supervision of the kitchen staff of a restaurant or food service.
* Monitoring the quality of the work of my team and the satisfaction of my clients.
* Training and transfer of knowledge to apprentices and staff.
* The management motivation and professional growth of my staff.
* Compliance with the rules of hygiene and quality standards and safety equipment
Pas de formation renseignée
