The MirageBeach resort & Casino

Mohinder Chamdal 304207 Abhishek Goel 303806 Andrei Gututui 303059 Olga Pashchenko 304506 Saveria Secreti 304159

The group

Curaçao – The dream land

The map of Curaçao

An island, off the coast of Venezuela

Southern Caribbean sea

Dutch Culture Caribbean gem Known for its exquisite

natural beauty Tourism in Curaçao

The Mirage First super-inclusive resort in southern

Caribbean Sits on 450 meters of white sand with

crystal clear water Three towers – Main building is five floors

high◦ 432 rooms including 15 suites

Ambience, décor and atmosphere reflects Dutch culture

Amenities The casino Swimming pools Duna spa with full service Fitness center Action zone – Arcade Inguana club supervised kids club Pristine undersea national park Sea aquarium next door Scuba diving Two award winning championship golf courses

La Dolce Vita – Italian The Dutchpot – Dutch Kohinoor – Asian Focaccia – Mediterranean

Cuisines

The Dutchpot

The Kohinoor

Focaccia

Italian Cuisine – “the sweet life” 125 guests capacity Fine dining

◦ Reservations and collared shirts are required Candlelit and live music Special arrangements Private booths on the circumference À la Carte menu Set five menu

La Dolce Vita

La Dolce Vita

Menu – 75 CHF 

Antipasto / StarterCoppe di pompelmo ai gamberetti

Grapefruit Halves Filled with Shrimps *****

Primo / Main courseRavioli alla Sorrentina

Ravioli stuffed with ricotta and mozzarella cheese

*****Secondo di Pesce / Fish Main courseTagliata di spada alle erbe con carciofi

ripieni di salsa bernaiseGrilled swordfish with Herbs and carciofi

with bernaise sauce *****

Secondo di Carne / Meat main courseArrosto di vitello al latte con frittura di

patate e salvia, e verdure assortite Veal Roasted in milk with fried potatoes

and sage, assorted vegetables*****

Dolce / DesertsSorbetto al limone

Lemon sorbet

The prices are calculated by the imposed price method;

Total Food Cost for one person= 14.78 CHF

Imposed selling price for a person = 75 CHF

Therefore, Food cost percentage= 19.71%

Gross profit = 80.29%

Costs and nutritional value for the set menu

The “Á la Carte” Menu

The Kitchen Plan Factors involved

◦ Layout◦ Cabinets◦ Kitchen brigade◦ Flooring◦ Electric sockets◦ Gas lines

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HACCP• Veal roasted in milk including fried

potatoes with sage and assorted vegetables• Receiving products, • storage, • preparation, • cooking, holding and • service, cooling, reheating

Cleaning procedure – Hold-O-mat

HACCP for kitchen equipment

Factors involved◦ Size of the restaurant◦ Cuisine ◦ Cooking method◦ Standard of the restaurant◦ Extent of the menu

Kitchen Brigade

Hierarchy chart

Head Chef

Saucier Entremetier Garde manger

Commis Commis Commis Commis Commis

Weekly schedule

The saucier is the highest grade of chefs de partie (station chefs) in the traditional brigade-style set-up of kitchen staffing where there are different chefs for different types of cooking method or ingredients

The term "saucier chef" is derived from the type of pan used to make sauces

Chef saucier

create a variety of sauces, stocks and meat in both classical and contemporary culinary genres

often work closely with other chefs to develop flavors that compliment entrees, appetizers and desserts

garnish and present the meal according to specific house recipes

saucier chefs might have to keep their work areas clean and follow strict safety and sanitation procedures

supervising cooks (commis-assistant cooks/apprentis-apprentices) so they meet then required standards in every possible sense and optimise their performance

takes on the responsabilities of the head chef when absent

Responsibilities

can expect to stand for long periods of time and occasionally lift heavy objects

be able to work in high-pressure situations in busy kitchens, often around open flames

must be good verbal communicators, since they work as part of a larger culinary team

like any other member of a kitchen staff, saucier chefs must have flexible schedules and often work nights and weekends, which are high-traffic hours in the food-service industry.

experience* in food service is essential in finding employment as a saucier chef

*this could be gained either through formal training like associate's and bachelor's degree programs in culinary arts followed by 2-3 years of apprenticeship or through starting out as food preparation workers or other lower-level kitchen staff and rise through the ranks to saucier-chef status over a period of 6-8 years. (Huds)

Qualifications

The type of menu, the cost factors, menu designing, nutrition in menu planning, designing a kitchen floor plan with the most efficient and productive flow, kitchen brigade according to the stipulation, creating a HACCP plan for food and equipment so that the kitchen remains hygienic and clean for production. It is also necessary to evaluate the kitchen brigade and follow all the rules and regulations in contrast to the labor laws of the host country

Conclusion

Education portal. (n.d.). Saucier Chef. Retrieved October 30, 2012, from Education portal: http://education-portal.com/articles/Saucier_Chef_Job_Description_Duties_and_Requirements.html

Huds, D. (n.d.). Retrieved 2 2012, November, from ehow: http://www.ehow.com/about_6804973_job-description-saucier-chef_.html

Pauli, P. (1999). Classical cooking - The modern way (3rd edition ed.). Wiley.

TripAdvisor. (n.d.). Trip advisor. Retrieved October 31, 2012, from http://www.tripadvisor.ca/

Yogerst, J., O'neill, K., & Nichols, R. (2007). Carribean Chic. Bolding books

Work cited