Welcome Dear Chefs and Visitors
As Executive Chef, Executive Sous Chef, Restaurant Chef, Sous Chef, Chef de Partie, Tournant, Saucier, Demi Chef, Commis Chef, we represent a team that will maintain and excel to the highest standards in the food industry.
In having been accepted in this field, we are placed in a challenging position. We must present to the hotel and the guests the highest standards in food quality preparation, cleanliness and total organization.
We must familiarize ourselves and be experts in the handling of food, food products, food preparation, sanitation and maintenance of equipment and kitchens.
The greatest emphasis has to be placed on attention to details. The smallest matter is often of the greatest importance. We must not relax in our attempts to offer the finest and freshest food to our guests. In doing so, we will have played an important role in ensuring guest satisfaction and return.
To summarize this introduction, we are a part of a fine team. I am very proud of the caliber of professionals I was able to find for the hotel. Keeping that in mind, I feel comfortable to say that after the initial introduction, we will, as a team, make this Culinary Department a very cost and quality efficient one.
The success and acceptance of this hotel will be a direct reflection of our efforts and professional input.
DANIEL F. RAYOS Executive Chef