1. 1. WAYNE DOBSON CHEF Breakfast Menu-Planning Foreword To the Yacht Owner / Captain / Head-Chef Firstly, and most importantly, I want to thank you, for taking the time and interest, to read my Chef Profile and Menus. I hope that this profile will show to you, the confidence, experience, and culinary skills I have gained over 17 years in the Restaurant, F&B, and Hospitality Industry. This Profile is a Breakfast Plan, with a variety of Menus, for a great start to the day. What I bring to the table, is 17+ years of practical culinary experience, gained from the busiest, most productive, and some of the best Restaurants in South Africa, and researching recipes and trends of the Top 10 Chefs in the World, and Best Restaurants. As BOH (Back of House) and FOH (Front of House) Restaurant Manager, and having trained many in such duties, I am very detailed and precise, and accountable, through many years of experience with Stock-Control, Orders & Payments, Food Hygiene, and Health & Safety. I always run a clean and neat kitchen. To date I have trained over 2000+ Restaurant Staff in all aspects of The Galley (Kitchen), and Front of House. In short, I make food taste Great! I hope you enjoy this Breakfast Profile
2. 2. Continental Breakfast Offering a Continental Breakfast including: A variety of freshly-cut Fruit, and selection of Plain Bulgarian / Fruit Low-Fat Yoghurts A selection of Cheeses, Provolone / Mozzarella / Roquefort / Emmental / Cheddar A selection of Dried Fruits, and Nuts, Apple / Apricot / Pecan / Walnut / Cashew Breakfast-Cereal Selection, including Granola Freshly baked Bran Muffins, Scones, Croissants, Seed & Yoghurt Bread, and Bagels Selection of Cold Meats, Parma Ham / Peppered-Salami / Hickory Ham / Chourio Breakfast will be served with Preserves, and a choice of Toast Cold Beverage Choices of Juices: Strawberry / Orange & Mango / Grapefruit Cold Beverage Choices of Iced-Teas: Mint / Peach & Apricot / English-Breakfast Hot Beverage Choices: Cappuccino / Caf Latt / Filter-Coffee / Selection of Teas
3. 3. A la Cart Breakfast Todays A la Carte Breakfast will consist of the following: A selection of Eggs prepared to your liking, Poached / Fried / Boiled A selection of grilled Sausages, English-Beef / Pork Bangers / Lamb Brown Mushrooms grilled with a touch of Balsamic and Thyme Caramelized Onions, Tomatoes grilled with a touch of Port Potato Cuts oven roasted with Olive Oil and Rosemary Cannellini and Butter Beans lightly pan fried with a Brown Sauce Relish A selection of Flap-Jacks, Pancakes, Waffles, French-Toast, and Syrup / Preserve of Choice A selection of Cheeses, both sliced and grated A selection of Bacon, crisp Ham, Hashbrowns with chopped Chives A selection of South African Maize-Meal Porridge / Classic Oat-Meal Smoothie Selection of Cranberry, Mango & Papaya, Strawberry, Cappuccino, or Chai-Tea Hot Beverage Choices: Cappuccino / Caf Latt / Filter-Coffee / Selection of Teas
4. 4. Italian & French Breakfast A Selection of Croissants, and freshly baked Italian Breads, with Preserves A freshly cut Fruit-Salad, including Melon, Apple, Orange, Nuts, and Parma-Ham Bacon, petit Pea, and Goats cheese Frittata Smoked Salmon, Red Pepper, and Dill Frittata, topped w/ half a fresh Avocado Blueberry & Ricotta Pancakes, served w/ Yoghurt and Honey Classic Salmon & Chives scrambled Eggs, served on a toasted Ciabatta Brioche French-Toast, w/ crispy Pancetta, Cinnamon fried Banana, and salted Syrup French-Omelette, w/ saut Red Peppers, Cheddar, crispy Potato cubes, top w/ Avocado French-Omelette w/ Basil pan-fried Mushroom and Brown Onions, in a Parmesan Crme Waynes Tricolore Bruchetta, w/ pan-fried Red, Green, and Yellow Peppers, topped and baked w/ Mozzarella, Feta, and Pancetta Breakfast Croque Madame, w/ French Country-Ham, Bchamel sauce, and Mature Cheddar, served on a toasted slice of Seed-Loaf, topped w/ a fried Egg Toasted Ciabatta w/ caramelized Onions, Mushrooms, and Gorgonzola cheese, lightly baked Champagne to be served upon Champagne Breakfast Request * Selection of Fruit Juices: Strawberry / Fruit Cocktail / Orange / Grapefruit Selection of Hot Beverages: Cappuccino / Caf Latt / Moccachino / Breakfast and Herbal Teas
5. 5. Speciality Breakfast Your Speciality Breakfast of the Day includes the following choices: Selection of Chocolate & Toasted Almond Croissants, Blueberry and Cappuccino Muffins, Parmesan & Chive Scones, Seed & Yoghurt Rolls, and Beer Bread Rolls The above served with Preserves, grated Cheese variety, and fresh whipped Cream Selection of Cold Meats: Prosciutto, Parma Ham, Hickory Ham, Peppered-Salami, Chourio Selection of Pats: Smoked Trout, Chicken Liver, Foie Gras, Basil Pesto, Sun-Dried Tomato Pesto Selection of toasted Breads, sliced: Ciabatta, Baguette, Panini French Omelettes prepared with fillings of choice, Omelette Fillings: Red, Green, and Yellow Peppers / Mushrooms / Tomato / Onion / Chilli / Spring Onion / Mozzarella / Cheddar / Parmesan / Beef Bolognese / Smokes Chicken / Salmon / Bacon / Chourio / Parma Ham / Prosciutto / Peppered-Salami / Cashew Nuts / Walnuts V* - Vegetarian Option EM* - Standard as with English Muffin Classic Salmon and Egg Scramble with freshly chopped Dill, served on a toasted Ciabatta Classic Eggs Benedict, with crispy Pancetta, topped with two Asparagus Spears - EM* Californian Benedict, with Smoked Salmon, topped with half a fresh Avocado EM* Monte Cristo Benedict, classically served on a toasted Ciabatta Spinach Benedict, served on steamed Spinach, served on a toasted Ciabatta V* Eggs Florentine, standard, served on a toasted Ciabatta Champagne to be served upon Champagne Breakfast Request * Selection of Fruit Juices: Strawberry / Fruit Cocktail / Orange / Grapefruit Selection of Hot Beverages: Cappuccino / Caf Latt / Moccachino / Breakfast and Herbal Teas My Breakfast Plan is separate to my Chef Profile and 7-Day Menu Plan. Kindly view my 7-Day Menu Plan and Chef Profile with recipes to view.
6. 6. Herewith to follow a list of Experience, Training, and Skills obtained in my career. My Chef Profile and 7-Day Menu Plan contains Food Images. Experience, Training, and Skills Training I provided: The following is a list of training-services and modules I provided to restaurateurs, whilst working in all of the positions mentioned, for the purpose of staff-training. Senior BOH & FOH Restaurant Manager, BOH & FOH Training Specialist, Training Supervisor, F&B Supervisor, Chef, Cook, Head-Griller, Head-Waiter, Sommelier, Cocktail-Bartender, Bartender, Waiter, Host & Reception. Fine Dining (International Silver-Service Standards), Wine Service(presentation, serving, tastings, technique, optimal wine-temperatures, product knowledge, history), Food & Beverage Product-Knowledge (menu, ingredients, preparation, history, methods), Client-Relations Skills & Sales-Techniques (suggestive-selling, handling complaints, approach, etiquette, stance & manner, correct use of English, word-phrasing), Co- worker/Client Sexual Harassment, Team-Work Daily Motivation, Responsible Service of Alcohol, Health & Safety Training, Profit-Focused Training (daily goals, incentives, direction, focus training), P.O.S MICROS & PILOT Operating Systems training, Basic Culinary training for junior kitchen-staff, Meat & Fish (cutting-skills, portioning, preparation, schedules, temperature control, food health & safety, aging, basic culinary), Food & Beverage Terminology training, Food & Beverage Equipment training, Full BOH Training, Full FOH Training, Kitchen training on disposables(Health & Safety), Product-Date co-ordination(Health & Safety), Fridge and Freezer Packing & Sorting (Health & Safety), Daily Check-Sheets, Public Health & Safety Regulations, Shift schedules, Shift management, Orders & Deliveries (ordering procedures, payments, basic administration, checking in, ordering of daily fresh produce, breads, disposables, dry-goods, and general products, quality checks, quality control), Storage (procedures, principles, FIFO, temperature standards, temperature control, temperature checks), Stock-Control, Weekly Shift-Rosters, Employee Screening, Implementation & Recipe training, Supplier Bargaining, Food-Costing, Cash-Up Procedures, Daily Food-Preparation Schedules, Supplier Sourcing. Training I Received: The following is a list of training, and specialized training I received over a period of 17+ years to current date, from the Cruise Industry 5*, a 4* Hotel, Fine-Dining Establishments, some of the Best Restaurateurs in South Africa, Managing Directors and General Managers of highly successful Restaurant Groups and Franchises, Meat Specialists, Specialist- Butchers, Qualified Sommeliers, and Wine-Farm Owners. Specialist Meat Culinary-Training, Front-Line Pass Operation, General Management Training, General Culinary Training, Recipe Training, Specialist Grill-Operation Training (S.A Butchers, and Hussar Grill). Specialist Fish Culinary Training, Sushi Training, BOH Operations Training (Cape Town Fish Market). Sommelier and Wine Training NOTE: Although I do not have a formal Sommelier Qualification, I am considered by restaurateurs I have worked for, to have a greater knowledge and experience than most Sommeliers in South Africa, and constantly keep up-to-date with wines from across the world. I have extensive knowledge of wines, cultivars, companies, history, production methods, storing temperatures, and heritage, and have served wines from all of the top wine producing regions and countries in the world. I have presented numerous wine- tastings, in restaurants, as well as the cruise ship industry, and have spent many years touring the wine-regions and wine-farms of South Africa, learning from the Best. NOTE: Through my 17+ years in the industry, I was trained in, trained others, and responsible for all of the following restaurant duties in more than 16+ Restaurants. HACCP Training, Risk Management Training, Company Policy and Procedure, Labour Law, Fire Safety Training, General Culinary Training, Grill Training, Flat-Top Training, Cook Training, Orders & Payment (FOH and BOH),
7. 7. Weekly Shift Rosters, Monthly Shift Rosters, Employee Screening, Weekly & Monthly Targets, Implementation and Training of Recipes, Front-Line Pass Operations & Control, Client-Complaints, Client Relations, Representative to Suppliers, General Kitchen Duties, General Managerial Duties, Cash-Ups, General Food Preparation, Culinary Advice & Assistance, Staff Training, Food-Costing, Taxes & Accounts, Restaurant Administration, Training of Company Policy and Procedures, Sales & Revenue, Health & Safety Training and Procedures, Public Regulations, Health & Safety Regulations, Waiter Training, Bartender Training, Cocktail- Bartender Training, F&B Product-Knowledge Training, Service Training, Silver-Service & Fine Dining Training, Yield Assessment, Storage Procedures & Principles, Kitchen Management, FOH Management, BOH Management, Running of the Door, Reception & Reservations. I believe in the importance, of providing exceptional service of the highest standards to every guest, and anticipating their every need, by being delectable, cordial, and courteous in every manner. Through consistency, captivate every guests importance, with aptitude and appreciation, so that they may feel truly welcomed, as if they are the most important person in the world. If you apply the above, to every days approach towards your work, you can only excel to greater things. - Wayne Dobson END NOTE On this note, I would like to thank you for taking the time in reading this Breakfast Menu Plan I compiled for you, although it does not nearly comprise of the vast amount of exceptional dishes, that I am very talented at. Food is, and was, and always will be, my greatest Passion! I am very much so looking forward to hearing from you, and wish you a great day. Wayne Dobson +1 (954) 716-0337 waynedobsonsa@gmail.com Skype: waynedobsonsa For any enquiries via LinkedIn: www. za.linkedin.com/pub/wayne-dobson/90/a87/28 Current Location: Fort Lauderdale, Florida, U.S.A