Antonio Buntenkoetter

Cheffing, Teaching, Consulting, Research, Print Media, Recipe Development, Calculation

Entwurf, Entwicklung und Durchführung von Rezepten für Hausgemachte Burger, Sides und Condiments. Erstellen der Gerichte für Fotosets.

Intensive Training in authentic Chines cuisine specialized in the provinces of Guangxi, Sichuan and Hunan.

- Intensive training in handling, storing and preparing dry aged meat from Australian high class purveyors such as David Blackmore and Cape Grim - Cooking and roasting over wood-fired and charcoal heated oven - Preparing and serving of traditional Steak House sides and condiments all made from scratch

- Running Daily Business Operation incl ordering, rostering,planning and preparing food for 1400 Guests a day -All day Buffet incl Breakfast, Lunch and Dinner as well as various Finger food options through out the day.

- Filling in on the larder section, incl. a la carte mise en place, serving a la carte and room service approx 100 in total - Setting up and overlooking the daily seafood buffet in the Corner Exchange Restaurant with approx 70 guest each lunch and dinner Organizing Functions, preparing finger-food and seated dinners up to 200 guests

-Organizing the Grill/Sauce section while fast paced service with approx 300 covers - Preparing mise en place for all Sections as well as pates, terrine's, sauces, desserts and breads - Overlooking the pass and kitchen in Head Chefs absence

- Member of the Pre Opening Team and Operation. - Reassembling of Kitchen Team incl Training - Writing an developing food concepts - Organizing Functions, in and out of house up to 600 pax - Train and educate apprentices up to 10 - Implementation of Crossover "Molecular meets traditional Tapas" concept

- Jointly responsible for creating weekly offers and specials for the “Menuett Restaurant”. - Doing orders, writing staff roster, negotiating with suppliers, sourcing producers -Organizing and producing manly all Fish, Meat and Crustaceans for fine dining a la carte approx 100 a day - Supervising and producing mise en place for mostly seated dinner banquets and high scale functions and catering from 3 – 600 guests

- Supervising of production and quality control in the warm sector for soups, sauces, gravies, fish, meat and garnish. - Responsible for organizing and overlooking the front cooking stations. With catering's like beach parties and golf court dinners for up to 1000 Guests - Daily in house stock control, orderings and hygiene documentation

- Administration for 5 employees, incl rostering - Production of all sauces stocks and garnishes including preparation of fish, shellfishes and meat for a la carte business - Banquets up to 600 guests. - Draft all the orders and weekly schedules for the saucier section. - Taking over the responsibility and work schedule of the Sous Chef during his absence or leave.

Human Resources right and law about taxes and self-employment, calculation and food cost. Housekeeping, Sales & Marketing, wine production and degustation. strong emphasis on practical skills