Ron Stephen White is the Executive Chef in Charge of Foods and Beverages at Mille Collines Hotel in Kigali. The responsibility he says keeps him between the kitchen and restaurants and other departments like the bar. Read on and find out about his typical day: 

I wake up at 5:30a.m, take a shower and by 6a.m I am at work. I start by inspecting the kitchen to ensure all the cooks are on duty. I then conduct a 15 minute meet with Sous Chefs to arrange for the day.

By 8:30, I attend a general meeting with other department heads and the General Manager taking us about 30 minutes. 

I then inspect not only on duty activities but also cleanliness. Towards lunch time, I make a coordination inspection between services in the restaurant and kitchen.
 I normally have lunch at 1p.m. In the afternoon, I spend sometime on administrative affairs to ensure the team coming in for the night duty is present and equipped.

I also spare time for training my staff. By 4:30, I conduct a briefing with the bar and restaurant teams. Work is on until 10p.m when I also have dinner.

By11, I must have closed the day. After work, I may relax by reading or listening to news until when I get to bed.
 
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