The Isango Gate Boutique Hotel is synonymous with style, good taste and five star luxury. Their Penda Pendu Restaurant offers fine dining and is a known for its international flare complimented with fine local international wines.
Penda Pendu Restaurant , as one would expect, requires a chef of exceptional ability and Chef Francisco Chaula, who has recently joined the restaurant, is just that.
Business Link met with Chef Francisco to find out more about his past and what he brings to Penda Pendu Restaurant.
BL: How long have you been a Chef?
CF: I qualified as with a Diploma in Culinary Skills in 2003.
BL: Why did you choose this profession?
CF: That’s easy –I love food and I love the heat of the kitchen – not just the heat from cooking but the heated pressure of delivering a perfect meal on time while working as team with everybody in the restaurant.
BL: You’ve been a chef for almost 20 years. Have you developed your own ethos when it comes to preparing a meal?
CF: Absolutely, my philosophy on food is simple. Firstly, I accept that to be a chef is hard work and long hours on your feet. Secondly cooking is an art of passion, if you don’t have passion, you will never be a great chef. The hard work means that there are no shortcuts. Whatever a customer orders must be served as an award winning dish. I present myself on each and every dish. You never know who the customer eating that food could be –a president or royalty.
BL: Managing a kitchen and waiting staff is no easy task. There are so many moving parts. How do you keep all in order?
CF: My strong points are being very well prepared, I have the knowledge, passion, organization, experience, skills, and love of being a chef. I plan well and understand my responsibilities.
The technique for keeping fellow employees going during stressful hours is simple; be organized, plan ahead, prep, and love your job. If this happens then there won’t stress during the busy times.
I work very well with the waiting staff when they are well organized. I don’t tolerate laziness and won’t allow cell phones. Cell phones have caused huge disruptions in workplaces because everybody is on their phone.
BL: That’s good advice for all businesses. How do you cope with food critics?
CF: I simply view restaurant critics as part of the building blocks in my profession and that they are there for my betterment of tomorrow.
BL: Thank you for the chat, it has been a pleasure and I commend you on your professionalism.
Watch this space for a review of the Penda Pendu Restaurant under Chef Francisco’s expert hands.
Contact Details
To make a reservation at Penda Pendu Restaurant call 041 811 2225. Follow them on Facebook and Instagram.
Find them at 23 Bournemouth Street, Summerstrand, Port Elizabeth or on Google Maps.