EXECUTIVE CHEF
RAS AL KHAIMAH HOTEL (HOTEL AND CATERING)
Total years of experience :29 years, 11 Months
Job Responsibility:
Responsible for the entire Kitchen Operations and kitchen brigade of 35 chefs and stewarding department of 20 staff.
Assisting the F & B Manager and substituting in his absence in arranging banqueting parties, and meeting with high profile guests to discuss and suggest different menus and party themes.
Prepare inventory requisition and responsible for ordering and stock taking of Food & Beverage items and ensuring that minimum stock is maintained for efficient operation at all times.
Responsible for periodic change of menus in different outlets
Interact with suppliers for placing orders and updating self with new products available in the market for future use.
Imparting continuous training to the staff to maintain high professional standards
Interacting with guest in different outlets and getting feedback from them to implement new ideas and concepts.
Hiring and coordinating labour supply for major functions.
Maintaining budgeted food cost at all times.
Preparing staff monthly roster to achieve the maximum output from the available manpower.
To ensure the highest degree of Hygiene and cleanliness is maintained at all times.