About Me

Nathan as been a Chef with 15-year career in food preparation and kitchen, banquet, and a la carte operations for AA Rosettes leading hotels, resorts and restaurants. Culinary innovator known for producing top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-and high-volume operations. Worked at some of the finest five star Hotels. Superior leadership, coaching, and team building skills frequently praised by senior management. Committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Passion for food and flawless service. Productivity:- Multi-Outlet/High-Volume Operations, Hygiene § Safety & Sanitation § Budgeting/P&L Management § Quality Control. Creativity:- Creative Menu Development § Profit Enhancement § Table de hote/A La Carte/Banquet Service § Systems Automation § Price Structuring. Cost Control:- Cost Containment § Inventory/Purchasing § Team Building & Training § Guest Relations § Special Event Planning § IT Literate:- Product Development $ system administration $ networking with wifi. email: rajunathan@hotmail.com

Tuesday, 6 November 2007

AntiPasto Miisto



AntiPasto Miisto


INGREDIENT

15g Italian salami
20g Bresaola
15g Parma ham
20g Mortadella
60g Marinated grill vegetables


METHOD

Slice the cold meat thinly
Grill the vegetables
Marinate the veg. with olive oil and balsamic vinegar
Arrange on the plate as per photo
Serve with crusty Italian bread and lemon wedge

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