Sous Chef / Head Butcher
Jumeirah Burj Al Arab Hotel
مجموع سنوات الخبرة :13 years, 11 أشهر
Responsibilities :
- Overall in charge of the day-to-day Butchery operations, supervision of 07 staff
- Develop, maintain, portioning menu orders for all outlets, banqueting and other sections within Kitchen Department
- Estimating food cost requirements by ensuring/maintain the quality standard and cost control to profitable operations
- Maintains and implements proper hygiene and safety kitchen environment
- Conduct inventories of the food and equipment supplies as well as identify the needs for future projects
- Manage daily purchase of materials both food items and non-food items through system. Coordinate with Purchasing Department if any special items needed.
- Assign the staff for various trainings to make sure the foods are prepared properly. Ensure all the team members adhering to all requirements according to the food handlers regulations
- Effectively maintains leadership and excels in leading and motivating the staff
- Ability to evaluate staff performance, making appraisal and giving recommendations
- Ability to manage/maintain the food cost at required level (as set by management)
Responsibilities :
- Overall in charge of the day-to-day Butchery operations, supervision of 09 staff
- Develop, maintain, portioning menu orders for all outlets, banqueting and other sections within Kitchen Department
- Estimating food cost requirements by ensuring/maintain the quality standard and cost control to profitable operations
- Maintains and implements proper hygiene and safety kitchen environment
- Conduct inventories of the food and equipment supplies as well as identify the needs for future projects
- Manage daily purchase of materials both food items and non-food items through system. Coordinate with Purchasing Department if any special items needed.
- Assign the staff for various trainings to make sure the foods are prepared properly. Ensure all the team members adhering to all requirements according to the food handlers regulations
- Effectively maintains leadership and excels in leading and motivating the staff
- Ability to evaluate staff performance, making appraisal and giving recommendations
- Ability to manage/maintain the food cost at required level (as set by management)
Responsibilities :
- Overall in charge of the day-to-day Butchery operations, supervision of 4 staff
- Develop, maintain, portioning menu orders for all outlets, banqueting and other sections within Kitchen Department
- Estimating food cost requirements by ensuring/maintain the quality standard and cost control to profitable operations
- Maintains and implements proper hygiene and safety kitchen environment
- Conduct inventories of the food and equipment supplies as well as identify the needs for future projects
- Manage daily purchase of materials both food items and non-food items through system. Coordinate with Purchasing Department if any special items needed.
- Assign the staff for various trainings to make sure the foods are prepared properly. Ensure all the team members adhering to all requirements according to the food handlers regulations
- Effectively maintains leadership and excels in leading and motivating the staff
- Ability to evaluate staff performance, making appraisal and giving recommendations
- Ability to manage/maintain the food cost at required level (as set by management)
Responsibilities :
- Overall in charge of the day-to-day Butchery operations, supervision of 4 staff
- Develop, maintain, portioning menu orders for all outlets, banqueting and other sections within Kitchen Department
- Estimating food cost requirements by ensuring/maintain the quality standard and cost control to profitable operations
- Maintains and implements proper hygiene and safety kitchen environment
- Conduct inventories of the food and equipment supplies as well as identify the needs for future projects
- Manage daily purchase of materials both food items and non-food items through system. Coordinate with Purchasing Department if any special items needed.
- Assign the staff for various trainings to make sure the foods are prepared properly. Ensure all the team members adhering to all requirements according to the food handlers regulations
- Effectively maintains leadership and excels in leading and motivating the staff
- Ability to evaluate staff performance, making appraisal and giving recommendations
- Ability to manage/maintain the food cost at required level (as set by management)
In charge of Butchery Section from the pre-opening of the hotel
Vocational in hotel management
