Executive Chef
FIOURY HOTEL
Total years of experience :36 years, 2 months
Responsibilities: Restaurant Manager
• for overseeing all aspects of the daily operation of the kitchen and food production areas, and for planning the cooking of dishes based on the number of customers expected. Also in charge of costing up all menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas.
Executive Chef
Responsibilities: Restaurant Manager
• Bringing to the attention of kitchen staff all important matters that need their immediate attention .
• Ensuring that all Standard Operating Procedures are complied.
Executive Chef
Responsibilities:
• Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.
• Maintaining a close relationship between the kitchen and other hotel departments.
Executive Chef
Responsibilities:
• Managing the day to day administration of the kitchen.
Executive Chef
Responsibilities:
• Giving both positive and negative feedback to kitchen staff on a daily basis.
• Providing appropriate training for all members of staff.
• Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
• Coordinating & supervising the activities of all cooks and kitchen staff.
Executive Chef
Responsibilities:
• Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage.
• Keeping within budget when ordering food stock.
• Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements.
Hotel Management