Benjamin Behncke

Ich gestalte die strategische Weiterentwicklung des Produktportfolios mit Fokus auf neue Produkte, Marktpotenziale und zukunftsfähige Geschäftsfelder. Dabei verbinde ich Marktanalyse, unternehmerisches Denken und klare Konzepte, um aus Chancen konkrete Angebote und wirksame Entscheidungen zu machen.

Collaborated with Sous Chefs on buffet menu development, layout and themes for daily, weekend and special occasions. Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations. Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity. Develops food preparation techniques and supplies ordering system that minimizes wastage. Safeguards excellent food quality and presentation to ensure that restaurant s

Ensure all food is prepared as per food preparation requirements Ensure meals are produced on time, and sufficient quantities are available for the various areas Maintain stock levels of all kitchen supplies Prepare daily pastry and bakery requirements as per the menu Be available for functions as they arise to ensure that the food is prepared and served as required Plan menus and ensure uniform serving sizes and quality of meals Inspect supplies, equipment, and work areas for cleanliness and functionality

Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Approve and “polish” dishes before they reach the customer Plan orders of equipment or ingredients according to identified shortages Be available for functions as they arise to ensure that the food is prepared and served as required Budgeting, food costing and menu planing to company standards Customer service and client re

Leading a kitchen team of 5 and improving the weekly takeings from 9$k to 15$k Running busy lunches up to 290 covers Budgeting, food costing and menu planing to company standards Customer service and client relations Staff training, rostering and labour costing Product controlling to company standards Event Coordination Reporting, accounting and administrative duties Ensuring to comply with HACCP standards to Australian law Market research and coordination of current food trends (Lunch specials on daily bas

Improving in teamwork with the head chef the takings from 17$k to 29$k a week Leading and supervising a team of up to 14 people. High paced service of up to 360 covers a night Budgeting, food costing and menu planing to company standards Customer service and client relation Staff training and rostering Product controlling to company standards Reporting, accounting and administrative duties Ensuring to comply with HACCP standards to Australian law Market research and coordination of current food trends (Lunc

Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Able to make recommendations to the Executive Chef regarding succession planning. To be aware of all financial budgets and goals. To ensure that guests are always receiving an exceptional dining experience representing true value for money. Ensure that all recipes and product yields are accurately costed and reviewed regularly. Ensure that all food items are prepared as per

Contemporary fine dining restaurant with up to 120 covers a day Using leadership skills to familiarise new staff with procedures and standards Supervise performance of kitchen staff to ensure proper activity Ensure consistent and smooth running of food production Ensure that working areas are always kept clean Perform other administrative tasks as will be communicated by superiors Ensure that required standards are adhered to in the production and preparation of food in quality, quantity and safety Work tow

Ausbildung zum Koch Chef Apprenticeship