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

Friday, 23 November 2007

Kitchen Porters!!

I have one reply without doing the CheffyBabble stuff...

I am a good chef because I was a freaking great dishwasher.. .

I did not become a chef or fall in love with who I am and what I do
because I was a shitty one...

When you rock and roll in point A...then you can rock and roll in
point B...Bottom freaking line...

I like to think that I am a passionate and creative Chef...I am a
good cook, a creative culinarian, a no-nonsense business man and a
freaking animal/ballistic mammal when it comes to food and my
business...

I didn't get here by being a shitty dishwasher.. .I can still work any
of them under the table...

This is who I am and passion is what I do...just a freaking magician
that dresses funny....

ChungaChungaBam! !!!!!!!!! !!!!!!!!! !!!!!!!!!

The CheffyBoy has spoken...

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