Ali Hajj hassan

Ensure that all foods meets the highest quality and standards and served on time
• Planning the menu and designing the plating presentation for each
• Ensure compliance with food hygiene and health and safety standards
• Manage and train the kitchen staff to ensure a well-organized and motivated team
• Consistency food
• Cost control - wastage control - inventory - recipes control - preparation par level - stock control - purchasing - receiving according to company police and standards
• Ensure all staff have necessary ingredient, equipment’s and recipes
• Kitchen cleanness and organization

Babel is one of the best restaurants in Lebanon and gulf region. I was working in the main kitchen, which contains more than 80 chefs under my management. We were responsible for the chefs who are working abroad.
• Ensure all food entering the restaurant received from suppliers meets corporate specifications
• Initiate periodic quality checks for all products, i.e., temperature checks.
• Maintain proper rotation of food to ensure quality and freshness.
• Maintain accurate inventories and extension
• Schedule kitchen labor to budget
• Maintain acceptable ticket times.
• Supervise and manage the Junior Chefs
• Ensure all food is consistency prepared and presented according to company standard
• Ensure all cooks have all necessary ingredient, equipment and recipes
• Controlling cost of food, and labor within established budgetary guidelines and ensuring units generate revenue.
• Checking daily storage areas and maintaining sufficient stock to meet the volume of business with minimum wastage.
• Ensure that all employee report for duty punctually and wearing the correct uniform
• Organize and setting up the kitchen/ commissary as efficiently as possible to increase speed and maximize productivity.
• Expire dates, kitchen areas, fridges and freezers deep cleaning.
• Food safety and hygiene standard

• Ensure all food entering the restaurant received from suppliers meets corporate specifications
• Initiate periodic quality checks for all products, i.e., temperature checks.
• Maintain proper rotation of food to ensure quality and freshness.
• Monitor weekly sales, adjust prep production levels and prepare par sheets for the following week’s production.
• Maintain accurate inventories and extension
• Schedule kitchen labor to budget
• Ensure restaurant meets or is below budget on all kitchen costs.
• Maintain acceptable ticket times.
• Assist cost control manager with the theoretical food costs.
• Ensure all stations are properly stocked and set-up.
• Conduct periodic kitchen walk-through to ensure quality
• Ensure all health department sanitation requirements are maintained at all times
• Conduct periodic kitchen walk-through to ensure cleanliness.
• Ensure all kitchen equipment and working condition is well maintained
• Practice preventive maintenance to providing daily, weekly, monthly and PM cleaning schedule.
• Ensure all kitchen supervisors reach their full potential through, on-going evaluation, training, discipline and development.
• recipes control

• Overall responsibility for the kitchen’s daily operations
• Liaising with the relevant companies for food orders
• Daily reports for the Brand Executive chef
• Interviewing and hiring new staff.
• Recipes control
• Make sure that all staff are working according to the company standards
• Maintaining/raising the food’s profit margins for your employer
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed
• Implementation of health and safety procedures in the kitchen
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster

• Metropole: French fine-ding restaurant as Commi- Demi chef de partie - Chef de partie

• CAFÉ LEABANESE: LEABANESE CASUAL Restaurant as junior sous chef - sous chef


• HOTEL COMODOR 5 STARS: Lebanese international restaurant as Sous Chef



RESPOSIBILITIES:
• Supporting the head chef in running the kitchen
• Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques
• Taking responsibility for more technical elements of cuisine
• Training junior chefs
• On boarding new employees
• Designing / helping the head chef to create food.
• Working within specified budgets
• Ensuring the kitchen meets high standards of quality.
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
• Establishing strong relationships with staff in other areas of the business, including managers and front of house teams
• Deputizing for the head chef in their absence
• Being the voice of the kitchen when communicating with waiters and bar staff
• Ordering supplies and negotiating with suppliers
• Managing inventory and keeping control of stock.
• Organizing produce and ensuring strict adherence to food hygiene regulations.
• Supervising all food preparation