Johannesburg, Friday, 26 January 2018, the year started on a high note for Preshanthan Pillay, who was appointed as General Manager, Servest Catering (Business and Industry). Preshanthan holds an Advanced International Diploma in Professional Cookery (City & Guilds) and has over two decades of experience in the food industry.
Preshanthan joined Servest SA in 2016 where he headed the kitchen for one of their clients, and then moved to becoming Servest’s National Executive Chef in August 2017. Preshanthan, at the tender age of eight, decided that he wants to make a difference in the lives of people, and the best way for him to achieve his dream, was to become a chef. After completing his training with various hotels and a year in the United States, Preshanthan worked in almost every sector of hospitality, from running kitchens in prisons, to 5-star hotels and casinos.
Having worked his way up that ladder, in his new role as General Manager, Servest Catering Preshanthan says, managing a business division for him is the same as running a kitchen that serves up the best meals, “it requires concise planning, preparation in the form of hands on implementation and finally, ensuring that the meals you serve, make for a culinary explosion of taste”
Preshanthan believes good food means good relationships and good performance, “the test is in the proverbial pudding”, he jokes. This is why he sees the provision of food and meals for corporates, institutions and business operations as providing more than just a canteen. It’s about quality of food and quality of service.
Servest believes in empowerment of its people and clients, with whom they work hand in hand to create innovative menu ideas that encompass the essence of their brands and seamlessly integrates their budget with wellness goals. Servest’s chefs are passionate about bringing farm fresh, seasonal produce straight to the tables, showcasing the beauty and taste of natural flavours.
In the same way Servest enables its colleagues, the company believes in playing a part in preserving the planet for future generations, and are dedicated to sourcing products that are sustainably grown and produced. This ensures that products of the highest standards are sourced. They adhere to the SASSI guidelines, because knowing how food is produced is as important as knowing where it is produced.
More Info on Preshanthan Pillay, appointed as General Manager, Servest Catering (Business and Industry) here: http://www.servest.co.za