Best Restaurant Angeles City Pampanga Clark Philippines » How to design a restaurant

Starting a new restaurant in Clark Philippines: Deciding what type of restaurant you want to open will depend of a variety of things.

yats resto — Sun, 06 Feb 2011 12:43:31 +0000

February 6, 2011

Restauranting is hard work. It may seem glamourous and fun, but it all boils down to hard work. Ask anyone in the food business, and they will tell you about long hours they put into it. It’s important to understand all the various jobs that are involved in running a restaurant. From bookkeeping, to cooking to PR, as the owner you are responsible for it all.

Deciding on a Restaurant Concept
Deciding what type of restaurant you want to open will depend of a variety of things. Often times people who want to open their own restaurant want to serve food they like to cook, in an atmosphere they feel comfortable in. Other people are interested in Franchising. Restaurant franchises offer a number of benefits, including instant name recognition and built-in marketing. However, many restaurant franchises don’t come cheap and owners must be willing to follow a stringent set of rules.

Choosing a Location for Your Restaurant
Location is vital to the success of any restaurant. There are several factors to consider when searching for that perfect restaurant location, including population base, local employment figures and accessibility. Once you find that perfect location, you will need to make sure you negotiate the best lease possible for your restaurant.

Writing a Business Plan
To prepare for your interview with the bank, you need to do your homework. Creating a business plan that outlines your restaurant and how you plan to make it profitable, will show the loan officer you mean business. Also make sure you arrive at the bank with all the necessary paperwork, including personal income statements, tax returns and anything else the banker ask you for.
Finding the Perfect Restaurant Name
Restaurant names may reflect a theme (Mexican, Chinese, Continental), a location, or simply be a play on words. The important thing to consider is the impression it will leave on customers. Select a name that will be easy to customers to remember and spell. Nothing is more frustrating than not being able to find a restaurant online or in the Yellow Pages because you aren’t spelling it correctly.
Staffing Your Restaurant
Hiring the right staff is crucial to any new restaurant. Good food loses much of its appeal if it accompanied by bad service. Knowing the basic employee roles of the back of the house and the front of the house will help you select the best candidate for the job. Experience counts for important positions, such as head cook, dining room manager and bartender.
Equipping Your Restaurant
Outfitting your restaurant kitchen, dining room and bar is the largest part of your start up budget. Shop around for bargain deals of used equipment and leased equipment. Also understanding needs vs. wants is important in avoiding the pitfalls of buying unnecessary furniture and equipment, which can set you way over budget. Begin with the basics, and once you have those you can pick up a few extras.

Manila is fast becoming a city of luxurious fine dining accompanied by fine vintage wine. Not only must a 5-star Italian, French or Continental restaurant offer good food, nice ambience and immaculate service the restaurant wine list must be equally exciting to make the evening of wine and dine a memorable one.

This 5-star fine dining restaurant in Pampanga Philippines is highly recommended by food critics and frequent diners in Manila as a place to wine and dine in Subic Angeles City Clark Freeport Zone. Although it is a famous fine dining restaurant with an award winning 3000-line restaurant wine list, Yats Restaurant is also a popular restaurant for family with children. Aside from French Mediterranean haute cuisine, this restaurant also serves healthy food and the best vegetarian cuisines in the Philippines. Private dining rooms are also available in this restaurant for business and personal meetings of 4 to 20 people.

Favorites of frequent diners, foodies and wine lovers are steaks, Wagyu, Foie Gras, seafood, lobsters, venison, kangaroo loin, osso buco, veal chops, Kurabuto pork, escargots and a good selection of cheeses to enjoy with fine Vintage port and Sauternes. Cuban cigars such as Monte Cristo, Cohiba, Upmann, Partagas, Romeo Julieta and Trinidad are also available in the Magnum Room which is a wine bar and lounge for before and after dinner relaxation. A good selection of Armagnac, Cognac, Single Malt, Vodka and other liquor is served in addition to the wine vintage wines some served by the glass.

Built in 2000 by Hong Kong-based Yats International, a developer and operator of hospitality and residential projects in the Philippines, fine dining Yats Restaurant and Wine Bar has served not only as Pampanga’s highly recommended restaurant and wine lounge, but also as a place where business executives meet to finalize business deals over a nice meal with some fine vintage wine.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Tips and guidelines on how to start a new restaurant in Manila Philippines

yats resto — Sun, 06 Feb 2011 12:42:10 +0000

February 6, 2011

As increasing numbers of consumers want to dine out or take prepared food home, the number of food-service operations has skyrocketed from 155,000 about 30 years ago to nearly 900,000 today. But there’s still room in the market for your food-service business.

Shifting demographics and changing lifestyles are driving the surge in food-service businesses. Busy consumers don’t have the time or inclination to cook. They want the flavor of fresh bread without the hassle of baking. They want tasty, nutritious meals without dishes to wash. In fact, the rise in popularity of to-go operations underscores some clear trends in the food-service industry. More and more singles, working parents and elderly people are demanding greater convenience when it comes to buying their meals.
Though the future looks bright for the food-service industry overall, there are no guarantees in this business. Even the most successful operators will tell you this isn’t a “get rich quick” industry. It’s more like a “work hard and make a living” industry.
A hard reality is that many restaurants fail during their first year, frequently due to a lack of planning. But that doesn’t mean your food-service business has to be an extremely complex operation. In fact, the more streamlined you can make it, the better your chances for success. Robert V. Owens, owner of RV’s Seafood Restaurant, a casual seafood restaurant in Nags Head, North Carolina, observes, “The restaurant business is a simple business that people make complicated.” His formula for success is quality food, good service and great people–an approach that’s worked for him for nearly a quarter century.
To help you get started, we’ve compiled this thorough, but easy-to-digest, guide to starting your own food business. Whether your dream is to open a traditional American diner, a New York-style pizzeria, a Chinese buffet, a deli for busy lunch-goers or a local coffeehouse/hang-out spot, start your business research here.
Target Markets
No single food-service operation has universal appeal. This is a fact that many newer entrepreneurs have trouble accepting, but the reality is that you will never capture 100 percent of the market. When you try to please everyone, you end up pleasing no one. So focus on the 5 or 10 percent of the market that you can get, and forget about the rest.
With that said, who is eating at restaurants? Let’s look at the main market categories of food-service business customers:
• Generation Y. This generation, also tagged the “millennial generation,” the “echo” or the “boomlet” generation, includes those born between 1980 and 2000. Generation Y is the most ethnically diverse generation yet and is more than three times the size of generation X. They are a prime target for a food-service business. Members of Generation Y go for fast-food and quick-service items. About 25 percent of their restaurant visits are to burger franchises, follow by pizza restaurants at 12 percent.
• Generation X. Generation X is a label applied to those who were born between 1965 and 1977. This group is known for strong family values. While earlier generations strove to do better financially than their parents, Gen Xers are more likely to focus on their relationship with their children. They are concerned with value, and they favor quick-service restaurants and midscale operations that offer all-you-can-eat salad bars and buffets. To appeal to this market group, offer a comfortable atmosphere that focuses on value and ambience.
• Baby boomers. Born between 1946 and 1964, baby boomers make up the largest segment of the U.S. population. Prominent in this generation are affluent professionals who can afford to visit upscale restaurants and spend money freely. During the 1980s, they were the main customer group for upscale, trendy restaurants. In the 1990s, many baby boomer were two-income households with children. Today, those on the leading edge of the boomer generation are becoming grandparents, making them a target of restaurants that offer a family-friendly atmosphere and those that provide an upscale, formal dining experience.
• Empty nesters. This group consists of people in the age range between the high end of the baby boomers and seniors (people in their early 50s to about age 64). Empty nesters typically have grown children who no longer live at home, and their ranks will continue to increase as the baby boomers grow older and their children leave home. With the most discretionary income and the highest per-capita income of all the generations, this group typically visits upscale restaurants. They are less concerned with price and are more focused on excellent service and outstanding food. Appeal to this group with elegant surroundings and a sophisticated ambience.
• Seniors. The senior market covers the large age group of people age 65 and older. Generally, the majority of seniors are on fixed incomes and may not often be able to afford upscale restaurants often, so they tend to visit family-style restaurants that offer good service and reasonable prices. “Younger” seniors are likely to be more active and have more disposable income than “older” seniors, whose health may be declining. Seniors typically appreciate restaurants that offer early-bird specials and senior menus with lower prices and smaller portions, since their appetites are less hearty than those of younger people.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Starting a new restaurant in Manila Philippines: choosing a site for a new restaurant is all about location, location and location

yats resto — Sun, 06 Feb 2011 12:41:14 +0000

restaurants in Philippines

February 6, 2011

Costs: The amount of money needed will depend on your budget, concept, remodeling or buildout, lease expenses, size, etc.
Space: This will depend on your concept, parking, location and budget.
Entrance:
1. An area for the hostess to take reservations with a place to store menus.
2. Cashier’s area where customers may pay when exiting the restaurant.
3. Seating for customers that are waiting to be served.
Kitchen – The size needed will depend on your concept.
1. This area should have shelves for equipment, utensils and ingredients.
2. Prep tables
3. Stoves, ovens, broilers, fryers, cooking range, griddle, serving plates, ets.
4. Dish washer, dish wasing sinks and cleaning supplies.
Food storage area – Walk in cooler, walk in freezer, dry food storage area with lots of shelving..
Office – Desk, file cabinet and office supplies
Employee area – An area for employees to hang their coats, and store their personal items.
Dining Room – Tables, booths, drink counter with coffee and supplies.
Bar – If your concept uses a bar, this area could be used for customers waiting for friends or an open table.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Starting a new restaurant in Manila Philippines: how to develop a restaurant business plan for your food and beverage outlet

yats resto — Sun, 06 Feb 2011 12:40:17 +0000

February 6, 2011

Not everyone who starts and runs a business begins with a business plan, but it certainly helps to have one. If you are seeking funding from a venture capitalist, you will certainly need a comprehensive business plan that is well thought out and contains sound business reasoning.
If you are approaching a banker for a loan for a start-up business, your loan officer may suggest a Small Business Administration (SBA) loan, which will require a business plan. If you have an existing business and are approaching a bank for capital to expand the business, they often will not require a business plan, but they may look more favorably on your application if you have one.
Reasons for writing a business plan include:
• Support a loan application
• Raise equity funding
• Define and fix objectives and programs to achieve those objectives
• Create regular business review and course correction
• Define a new business
• Define agreements between partners
• Set a value on a business for sale or legal purposes
• Evaluate a new product line, promotion, or expansion
A business plan should prove that your business will generate enough revenue to cover your expenses and make a satisfactory return for bankers or investors.
1. Executive Summary–features the highlights of your plan and sells your idea in two pages or less.
2. Company Summary–a factual description of your company, ownership, and history.
3. Products (or Services or both)–describes your products and/or services and how they stand out from competitive products and services.
4. Market Analysis-provides a summary of your typical customers, competitive landscape, market size, and expected market growth.
5. Strategy and Implementation-describes how you will sell your product, how you will put your plan into action, and establishes milestones.
6. Management Summary-provides background on the management team, their experiences, and key accomplishments.
7. Financial Plan-contains key financials including sales, cash flow, and profits.
What makes a successful business plan?
• A well thought out idea
• Clear and concise writing
• A clear and logical structure
• Illustrates management’s ability to make the business a success
• Shows profitability
How do you write a business plan?
Sitting down looking at a blank computer screen as you prepare to start your business plan can be daunting. You may want to look at some alternatives that will make the process a bit easier.
Hire a Professional
A professional consultant will create the business plan for you, but you still have to be prepared to think through your business and understand the underlying concepts in your business idea. You will have to work closely with the consultant to ensure that he or she develops a good plan that accurately represents your business or business idea. You can find a list of business planning consultants at www.planconsultants.com.
Buy a Book
There are many good books on the market that will help you to understand what needs to go into a good business plan. You can read Timothy Berry’s “Hurdle: the Book on Business Planning”.
Use Business Planning Software
A good business planning software package will provide you with an outline for a well-developed, objective-based and professional business plan. Software packages will remove the problem of starting from scratch by structuring your plan for you. The software should ask you the right questions that will pull out the most important underlying concepts within your business idea. Find out more about the leading software package on the market, Business Plan Pro.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Starting a new restaurant in Manila Philippines: Tips For Choosing A Restaurant Concept

yats resto — Sun, 06 Feb 2011 12:39:18 +0000

February 6, 2011
The Main Catagories or types are:
QSR (quick service restaurants) – A fast food restaurant, sometimes known as a quick service restaurant or QSR, is a specific type of restaurant characterized both by its fast food cuisine and by minimal table service. Food served in fast food restaurants typically caters to a “meat-sweet diet” and is offered from a limited menu; is cooked in bulk in advance and kept hot; is finished and packaged to order; and is usually available ready to take away, though seating may be provided. Fast food restaurants are usually part of a restaurant chain or franchise operation, which provisions standardized ingredients and/or partially prepared foods and supplies to each restaurant through controlled supply channels. The term “fast food” was recognized in a dictionary by Merriam-Webster in 1951.[2]
Variations on the fast food restaurant concept include fast casual restaurants and catering trucks. Fast casual restaurants have higher sit-in ratios, and customers can sit and have their orders brought to them. Catering trucks often park just outside worksites and are popular with factory workers. (source: wikipedia)
Family Dining: Family style restaurants are restaurants that have a fixed menu and fixed price, usually with diners seated at a communal table such as on bench seats. More common in the 19th and early 20th century, they can still be found in rural communities, or as theme restaurants, or in vacation lodges.
Casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet-style restaurants, casual dining restaurants typically provide table service. Casual dining comprises a market segment between fast food establishments and fine dining restaurants (see also Fast casual restaurant).
Casual dining restaurants usually have a full bar with separate bar staff, a larger beer menu and a limited wine menu.
Fine dining restaurants are full service restaurants with specific dedicated meal courses. Décor of such restaurants feature higher quality materials with an eye towards the “atmosphere” desired by the restaurateur. The wait staff is usually highly trained and often wears more formal attire. (Source: wikipedia)
Ethnic Restaurants: Chinese, Italian, Mexican, Caribbean, English, French, German, Indian, Japanese, Korean, Mediterranean, Thai and Vietnamese.
Tools for choosing your concept:
Demographic survey -Do a demographic survey of the area you are going to put your restaurant to determine the ages of customers, Ethnic groups, Occupations, Income levels, Size of market to see if your concept is a good fit for the area.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com

Tips on how to manage a restaurant in Manila Philippines: staff organization Manila Restaurant and Wine Bar discusses interesting topics pertaining to management of restaurants in Philippines

yats resto — Sun, 06 Feb 2011 12:26:20 +0000

Date: February 6, 2011
Organization Chart

The Organization Chart is a graphic outline of the organization structure, showing to whom each members of the organization hierarchy reports. It is a useful device, but too much should not be attributed to it. It does not represent the human qualities.

Personnel Policy

It is advisable to develop a written policy on which the personnel program can be based. Such policy may develop over the years, it should cover such matter as:
The objective and moral code
Regularity, promotion

• Training policies, Recruiting policies
• Wages and salary policies and procedure
• Policies as to participation of employees in decisions affecting the organisation
• Provision for insurance against injury, sickness and old age
• Union organization

Job Description

Job Description Purpose is to lists duties and responsibilities to be performed, that should include :

• Purpose of Position
• Basic Responsibilities
• Specific duties
• Report To
• Supervises
• Contact with others
• Working conditions

Job Breakdown

The Purpose of a Job Breakdown is to keep standards. Standard operating procedures are essential tools in the battle for consistency. Managers cannot rely on employee’s common sense to do the right thing at the right time. Tasks must be identified in job breakdowns and procedures to perform the tasks must be spelled out clearly in a step by step manner.

Restaurant Managers Aim

• Satisfies the guests: Customers are happy with food quality, service, value for money and overall atmosphere, Enhances the Reputation of the establishment.
• Satisfies the Owner by returning a fair profit. (meet sales budgets and control costs).
• Employees are happy and co-operative

Restaurant Managers Responsibilities

• Meets all budget goals
• Ensures quality standards for Food Production (appearance, taste, size) with the Chef
• Ensures quality standards for Beverages
• Ensures quality standards for Service
• Ensures quality standards for Cleanliness
• Develops budgets with department heads
• Designs and improves restaurant cash security
• Meets with guest for special events (catering, banqueting)
• Plans all the marketing and advertising activities
• Hire / Fire, Supervises, Schedules, Train the F&B Controller, the Chef, Dining Room mgr, F&B Assistant mgr
• Knows the competition
• Knows the suppliers
• Knows the industry trends
• Conduct regular department meeting
• Maintain positive employee relations
• Must be able to operate all the equipment in restaurant
• Ensure good safety and emergency practices
• Plans the menus (with Chef) which means define the menu items, name and describe the items, price the menu, design the menu with pictures, paper, translate the menu…
• Management process

Guidelines for Restaurant Managers
The manager is responsible for the operation of the units at all times, whether present or not.
At all time, someone must be accountable for each task.
There should be a policy covering everything which happens in a unit. Recipes, Schedules, Rules and other policies must be in written, communicated and enforced.
Don’t let any employee to perform any job or task for which the employee has not been trained.
The main responsibility of a manager is to maintain standards constantly (management process).
At regular intervals a manager should look at the restaurant from the guest’s viewpoint.
During the busy service, managers should concentrate on service.
The secret of productivity is utilisation, available time can always be used for advanced production training, cleaning.
As much as possible, food purchased should be sold to the customer.
The reputation of no individual is as important as the reputation of the company.
All customers and employee have the right to be treated with respect.
The most important obligation is to protect the health of the customer by providing absolute sanitation.
We are triying to see how many customers we can serve without compromising our standards.

Kitchen Staff
Executive Chef / Chef : In large operations, Executive Chef may perform managerial duties only and supervise a number of chefs. In smaller operation, the Executive Chef or chef may both perform managerial and production duties. In charge of the production personnel in the kitchen (planning, conducting, training, hiring/firing).Responsible for Planning Menus (with restaurant mgr). Responsible for Recipe standardisation, overall food quality, food served to the guest. Distributes / Organise the Guest Food order, Hygiene, Aware of new trends and costs, Assist in a Food Purchase specification. Has Knowledge and experience in International and local cuisine, Has a very high salary.

Sous Chef : Principal assistant of the Executive Chef / Chef In small and medium operation, responsible for the meal of the staff

Chef saucier : Responsible for cooking meat & chicken (except grilled)Responsible for cooking meat sauces, Replaces the sous chef when absent

Chef Grillardin : Responsible for grilling food, Responsible for griddling food, Responsible for frying food.

Chef Potager (Soup) : Responsible for cooking soups

Chef Garde-Manger : Responsible for cold food production (salads, hors d’oeuvres, salad sauces), Butcher (cuts meat, chicken, fish)

Chef Entremetier : Responsible for cooking vegetables, Responsible for cooking rice, spaghetti’s, potatoes

Chef Poissonnier : Responsible for cooking Fish (except grilled)

Chef Patissier (pastry) : Responsible for cooking pastry, Baker

Commis (cooks) : Assists chefs (saucier, patissier…), Make Mise-en-Place (preparation, cleaning, washing)

Chef Steward & Stewards : Chef Stewards oversees stewards, who perform cleaning tasks in a kitchen, and in charge of purchasing in small operation, Stewards in charge of the dishwashing, pot washing

Receiving and Storeroom Employees : Help supplier to unload food, Verify the quality, size, quantity and price of food delivered, Store food

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay

For any assistance in planning and organizing a wedding ceremony, indoor or outdoor garden reception or to find other wedding service providers, Click here to contact us click here

For assistance in hotel and resort bookings in Clark, Pampanga, Philippines, log on to
http://www.HotelClarkPhilippines.com

To buy wine in Manila, Pampanga, Angeles City, Clark or Subic please log on to http://www. ClarkWineCenter.com

To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

For more information about Clark, Pampanga, Philippines log on to
http://www.ClarkPhilippines.com