Chef Louis Belvedere
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I propose a cuisine based on the skilful use of local food and wine products, varying each season to follow the rhythms, freshness and variety typical of 0 km products, combinations of revisited local recipes, always respecting traditions.
I've been cooking practically since I was a child, my parents instilled this wonderful career in me, he was a great Pastry Chef, my Mother a great cook and in my own way I covered all the roles of a kitchen brigade.
In my training course I obtained the hotel qualification, and I am constantly updated on new trends and market demands, whenever the opportunity presents itself.
In my career, however, I have been lucky enough to work with talented chefs, both in Italy and abroad, France, Germany. London, Central America, the United States that have shaped the profession and opened up new experiences.
Specialized in Italian and international cuisine, from appetizers to desserts, and everything related to the creation of an efficient and productive work line.
Lately I have collaborated abroad for the creation of new restaurants PARIS, NEW YORK, FLORENCE. I had the opportunity to work as an Italian Executive Chef on board a major cruise company such as OCEANIA CRUISES ETC. My job was to quality control all the quality and presentation of Italian and French cuisine to make our Passengers Happy
I always say that the most important thing is that our customers make them happy and cook with Passion,
Check all food requests and make any necessary changes to the information provided.
Food control Handling and storage procedures wherever food is handled.
Order follow-up GENERAL; work with the TEAM on the steps to follow.
Monitor portion control accordingly.
Check all kitchen equipment in your area that needs to be serviced daily. Ensure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all of these areas, per USPH regulations. HCC extension.
Check all food warehouses daily. Make sure the food is rotated well and that "first in" is "first out".
Apply the working hours established for the kitchen team.
Ensure full managerial coverage during breaks or meetings.
Check overtime and proper time management procedures (work within the set budget).
Work as a TEAM Member.
Apply “clean as you go” work habits.
Be instrumental in organizing an efficient production flow. Check all daily events, delegate and follow.
Maintain Menus and food quality according to company standards.
Constantly thrive to improve the quality and presentation of food and establish the necessary controls that ensure a high level of quality, freshness and consistency.
Control cleanliness and proper storage of food and equipment in all food production areas.
Attend the daily and morning meetings with the CDPs, the Outlet is informed of the changes.
Train staff to exercise responsibility,
Sample all foods each day and make adjustments as needed. Food must be ready for service 15 minutes before opening time.
Constantly check that all prepared food is only handled with plastic gloves.
Attend all scheduled meetings on time.
