Chef Marciano Van Der Leuv

I am a multi-faceted individual with over twenty years experience in the food service industry I have extensive knowledge of restaurant operation including inventory ,ordering ,menu creation ,scheduling ,production ,profit accountability and quality control.I am fluent with many styles of food presentation including elegant resort cuisine, theme restaurant, casual dining and institutional preparation.My supervisory position have varied from being a chef/owner to multi-unit manager ,also including work with a union employees Sup / training of culinary and stewarding teams, recruit, interview and hire staff required to restaurants and banquet operations. Concepts included; pool side lunch and ocean front dining,tapas and dinner menu. Breakfast,in suite dining and fine dining dinner with local Caribbean inspired menus.Menu development, specifying provisions, plate presentations, review with culinary and service teams, follow up test/ review for comprehension and retention of all menu requirements and procedures, recipe cost analysis, conducted menu taste panel reviews for compliance of recipes and presentation with food and beverage management teams Systems development Restaurant inventory order control, daily station production and standardized mice en place set-up, written station guides, recipes, high cost red meat and seafood reconciliation system of food purchasing plan food specifications, interview vendors, formalized ordering timelines, ordering guides for all food provisioning. Trained for succession turnover reviewing for comprehension and retention of information Team development culinary/stewarding ¬ coached for leadership, goal and task orientation, kitchen sanitation standards,culinary accountability and responsibilities Directly responsible for organizing high profile events.