Roland BOSNYAK

Reporting directly to the F&B Director with role to manage, plan, direct and control the activities of the Kitchen Department (CAPEX, budget, price strategy, ordering-buying, menu engineering, HACCP compliance, training etc…130 kitchen staffs including stewarding department) -To maintain high standards of food quality and merchandising to maximize profits

-Designated for the overall operation of Karambezi kitchen, banqueting and room service (60 kitchen staffs and stewarding) -Deputised of the absence of the Executive Chef -Put in place and organised operating and kitchen standards -Enhanced the marketing development of the restaurant division to increase customer awareness and creating several incentive programs for staff, the result was increased business, revenue and customer satisfaction.

-Reporting directly to the General Manager and the Managing Director with role to manage the entire Kitchen department with all the facilities. (220 kitchen staff plus stewarding) -Deputized as an Executive Chef. -Responsible for the overall operation of four food outlets and the banqueting, conference events such as,weddings, seminars and Off Premise Catering (e.g. catering for important politicians in Africa like Nelson Mandela,presidents, ministers of East African countries, World Malaria Conferences)

-Responsible for the management of kitchen, building and introducing international standard kitchen operation (new opening experience) for the son and daughter of president of Zanzibar -To provide the highest quality of food, cost control -Maintain fiscal controls and aggressively pursuing increase revenues and profits through increasing guest satisfaction.

-Played the vital behind the scenes role for a challenging a’la carte International, Croatian and Hungarian cuisine -Built an effective working relationship with the other restaurants -Maintained tight controls on operating budgets and food cost - Ensured Banquet facilities as per the clients wishes -Maximized training for staff, and helped with career developments for staff.

Reporting directly to the owner, responsible the smooth kitchen operations including purchasing, buying and everything what is includes for the successful business. -With the aid of my team brought up and with held high standards of food preparations and old style dishes (“on the way how is written in the big book”) -Implemented training procedures, and a data program for forecasting operational inventories -Ensured outside catering facilities as per the clients wishes -Maximized training for staff.

. Reporting directly to the General Manager. -With the aid of my team brought up and with held high kitchen standards -Implemented training procedures, and a data program for forecasting operational inventories - Ensured Banquet facilities as per the clients wishes -Maximized training for staff, and helped with career developments for staff

Trainee Chef then later promoted Assistant Executive Chef,where I started my career.