Ehden Slata (21-7-2021- Present)
Executive Chef
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Pre-opening set-up of the culinary area.
Post-opening budgeting and planning.
Maintain equipment, safety, and sanitation in the kitchen.
Design food presentation aesthetics, ensuring that level of quality, portion
control, and complying with nutrition regulations
Implementing new ideas, designing new recipes, planning menus, and
selecting plate presentations.
Performing administrative tasks, taking stock of food and equipment
supplies, and doing purchase orders.
Obtaining feedback on food quality and handling customer complaints.
Creating kitchen layout and design.
Managing suppliers’ relationships in a professional manner.
Developing food costing, menu engineering, benchmarking, daily sales
reports, customer database, inventory control, and analyzing it.
Worked extended hours when business necessitates.