Head Chef
Total years of experience :19 years, 0 Months
responsible of all the kitchen operation
creating menu
costing the menu
Kuwait (healthy food company )
Key Roles and Responsibilities:
•Responsible for the day to day operations of the kitchen.
•Ensure that the kitchen prepares food according to the standard recipe, taste, portion and presentation.
•Monitor food trends and introduce new food concepts/recipe to boost restaurants profits.
•Attend and hold daily briefings with team members ensuring great communication to run a busy kitchen.
•Maintain high hygiene and food safety standards
•Ensure all stock and wastage is controlled
Delora Hotel, Lebanon
Key Roles and Responsibilities:
•Plan and direct food preparation and culinary activities
•Modify menus or create new ones that meet quality standards
•Estimate food requirements and food/labor costs
•Supervise kitchen staff’s activities
•Arrange for equipment purchases and repairs
•Recruit and manage kitchen staff
•Rectify arising problems or complaints
•Perform administrative duties
•Comply with nutrition and sanitation regulations and safety standards
•Keep time and payroll records
•Maintain a positive and professional approach with coworkers
countries
Deir Al kalaa Country Club, Lebanon
Key Roles and Responsibilities:
•Prepare menus in collaboration with colleagues
•Ensure adequacy of supplies at the cooking stations
•Prepare ingredients that should be frequently available (vegetables, spices etc.)
•Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
•Put effort in optimizing the cooking process with attention to speed and quality
•Enforce strict health and hygiene standards
•Help to maintain a climate of smooth and friendly cooperation
Nabeeh Anjar Restaurant, Lebanon
Key Roles and Responsibilities:
•Prepare menus in collaboration with colleagues
•Ensure adequacy of supplies at the cooking stations
•Prepare ingredients that should be frequently available (vegetables, spices etc.)
•Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes
•Put effort in optimizing the cooking process with attention to speed and quality
•Enforce strict health and hygiene standards
•Help to maintain a climate of smooth and friendly cooperation
Technical Superior TS3 (Hotel management