Executive Sous Chef at The Westin Bund Centre - Shanghai.
After the interesting experience in Beijing along with the Olympics game in 2008 I decide to joint The Westin Bund Centre, Shanghai.
The fact of the coming event such the World Expo drives me to this interesting, cosmopolitan city.
Taking over the glamour Restaurant Prego Kitchen was a very difficult challenging, since the restaurant had won many culinary awards and was nominated in the past years has one of the Best Italian Restaurant in China.
Managing a team of 12 chefs makes the operation smooth and I was able to drive with my Culinary team and follow my predecessor in keeping the restaurant on high scale and winning for two year consecutive as Best restaurant in Shanghai, Best Brunch 2009/ 2010.
Beside that I was able to maintain high standard with on line with budget food cost, increasing productivity and decrease labour cost. Marketing, exposure on national and international news paper, internet and local magazine help me to build a successful operation and well known reputation along the up coming new opening restaurant in the local market. Graphics and visual art was part also of personal passion since in my previous experience I was able to perform with great results. The restaurant feature 150 cover plus a private room with 30 seat.
Working side to side my culinary associate and service team we was able to create new concept and part of my responsibilities to assist the Executive Chef in establishing, seasonal menus, promotions, and unique events, banqueting , special function specially during the all period of the World Expo Shanghai. My daily responsibility to ensure that the standards, policies and procedures, local safety as well hygiene principles was follow by the culinary team.