DAY IN THE LIFE
BHUPAL TAMANG, EXECUTIVE CHEF, AL BUSTAN CENTRE AND RESIDENCE
6:00am – Time to wake up and start the day. First, I drink a glass of water, check my mobile messages and read the news online.
6:30am – I go for my daily morning walk for 30 minutes to maintain good health mind.
7:45am – Say my daily prayers.
8:00am – I head to the main kitchen to report for duty and greet colleagues. I get feedback from the night shift chef, check emails and visit the breakfast buffet at the Fountain Restaurant to check its quality and quantity.
8:30am – As part of the executive committee, I have a daily meeting with the
F&B manager to discuss day-to-day operations, events and functions of the day.
9:00am – It’s time to inspect sections and preparation areas and talk to the section in-charge. I verify HACCP records along with chief steward and hygiene officer and make sure that all documents are in place.
9:30am – Review and plan special menus for the day.
10:00am – I check inventories and orders for ingredients with a market list. I monitor and maintain control over the use of in-stock food items along with the chef de cuisine.
11:30am – I go around to check the buffet areas in the restaurant, food court and cafetaria. Together with the chef de cuisine, we ensure consistency in food safety and prep.
1:00pm – During lunch, I meet senior management at the Fountain restaurant and do another visit to the buffet areas and pastry shop to ensure displays and dishes are refilled.
2:30pm – I complete paperwork.
3:30pm – Together with the morning and second shift, I conduct a hygiene briefing.
6:00pm – As part of my monitoring, I visit outlets and restaurants again and hand over to second shift chef-in-charge.
6:30pm – As a chef, I often have to work late, especially when there are hotel functions.
8:00pm – If I am lucky to leave early, I head to Mamzar beach to unwind and have a quick walk. On most days, I just spend quality time with my family over dinner and talk to relatives staying abroad.