Executive Sous Chef  1999 - 2000

Major responsibilities and duties:

 

· Supervision of 8 outlets

 

· Develop seasonal menus, daily menus, buffet menus, in house and outside catering menus, promotional menus, with respective recipes and digital images

 

· Improvement of quality, service, safety, organization, standards; staff training

 

· Food and labour cost control. Creation of new kitchen  database

 

· Reorganize purchasing list and up to date food and beverage storage database

 

· Introduce new safety concepts as per Europe and America standard: Kitchen and Steward Checklist, ISO, HACCP

 

· Organize wine seminars, bakery seminars, and kitchen seminars

 

· Responsible for outside attendants cooking classes and for the cooking part of the Hilton internal school

 

· Promoter and responsible for all the activities with the Italian, Vatican and Iberian – American embassies and communities: promotions, parties, catering. Public relations with regular and potential clientele

 

· Organizer and entertainer for the monthly Executive VIP guests party

The premier executive hotel in the heart of the business, shopping and entertainment districts of Korea's capital city, the 22-story, 684-room Millennium Seoul Hilton is simply a home away from home for today's discerning travellers. Rooms are tastefully decorated, combining Italian marble and European fabrics with the very latest technology