Day in the life: Radisson Blu DMC executive chef |
9.00am – I have a morning briefing with all the heads of departments and the hotel’s general manager.
10.00am – After the briefing I dash down to the receiving area to check on the day’s order for food items. I also do a vigorous check on quality according to the Radisson Blu standards.
10.40am – I have a meeting with our suppliers to check market availability on any new products and samples.
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