Chefrichard Casilla

Head Chef

• Job Details:Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending. Monitored linework processes to maintain consistency in quality, quantity and presentation. Obtained fresh ingredients from local farms, maximising kitchen sustainability. Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours. Hired, managed and trained kitchen staff, maintaining competent service teams. Collaborated with catering teams to create fresh, delicious meals for large events.

Demi Chef de Partie

• Job Details:Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces. Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces. Achieved targets for staff safety, kitchen sanitation and proper food handling and storage. Assisted in innovative menu development in response to trends and customer feedback.

Head Chef

• Job Details:Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service. Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented. Developed and delivered exciting, memorable dishes, increasing repeat business.