Ahmed Elbadry

• Assisting the head Chef and SousChef in creating menu items anddeveloping
dish.
• Assisting the management tohealth and safety
•
• Monitoring portions and wastecontrol
• Ensure highest level of quest Food Cost
ongoing basis
• Follow up good preservation

• Manage all activities in the kitchen, Including food preparation and
production, and management and training of the kitchen staff.
• Ensure efficient, cost - effective operation and profitability of the food
production.
• Supervise and inspect all the preparation and cooking equipment on a
regular basis ensure that they are keep clean, sanitary, and in perfect
operating order
• Ensure that food product, presentation, and plating are in the highest
quality, and are prepared to serve in a time manner.
• Assume the role as executive Chef in his or her absence.
• Assure ad hence to aII standards of food quality, preparation, recipes, and
presentation in conjunction with the specifications.
• Monitor holding and storage operations, stocking and food rotation, and
guarantee food service sanitation standards are met.
• Assure kitchen personnel is trained in the best cleanliness and sanitation
practices.
• Ensure that the kitchen operates in a timely way that meets our quality
standards

• Assisting the head Chef and Sous Chef in creating menu items and
developing dish.
• Assisting the management to health and safety
• Managing training for Commis
• Monitoring portions and waste control
• Ensure highest level of quest satisfaction, quality operating and Food Cost
ongoing basis
• Follow up good preservation standard for the proper
• Handling of all food products and high temperature and all equipment are
working in properly

• To monitor stock movement and be responsible for ordering on your section.
• To ensure minimum kitchen wastage
•
personnel.
•
•
• To report any maintenance issues to the head Chef Immediately
• To comply with the GOOD wood policies and procedures to ensure that
all statutory regulations are observed
•
applicable