Executive Chef
Cena di llusso restaurant
مجموع سنوات الخبرة :20 years, 7 أشهر
- I did the openning for restaurant from A TO Z
- Deal with suppliers and choosing the best quality of items
- Do intervieu with staff from in or out of this contry
- Training of staff ( Hygene & HACCP)
- Recipes and costing
- Create the menu and other
- Plaining to open other 5 resto in kuwait
- Handling all kitchens, ….
- I did the openning for restaurant from A TO Z
- Deal with suppliers and choosing the best quality of items
- Do intervieu with staff from in or out of this contry
- Training of staff ( Hygene & HACCP)
- Recipes and costing
- Create the menu and other
- Plaining to open other 5 resto in kuwait
- Handling all kitchens, ….
Executive Chef at Danish Bakery, la marina restaurant& Gurli's kitchen where I have the following responsibilities :
- Responsible for 80 staff working in Danish Bakery and La Marina Restaurant
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Plans the menu items for Danish Bakery and La Marina
- Quality Control.
- Deals with the suppliers about the items
- Ensures that health and safety standards are maintained in the kitchen.
- Prepare diet meals and healthy recipes basedon diet programs
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
- Approves the requisition of products and other necessary food supplies.
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
- Establishes controls to minimize food and supply waste and theft.
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
- Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Evaluates food products to assure that quality standards are consistently attained.
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
- Support safe work habits and a safe working environment at all times.
- Perform other duties as directed.
- Responsible for 50 staff working in F&B department
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Determines the ingredients and equipments to be kept in the kitchen’s
Inventory.
- Decides the specials and the menu in general.
- Determines the frequency at which the menu is to change
- Recruitment and training of kitchen staff.
- Plans the menus.
- Supervises inventory and stock control.
- Maintains the budgetary targets.
- Deals with the suppliers.
- Ensures that health and safety standards are maintained in the kitchen.
- - Prepare diet meals and healthy recipes basedon diet programs
- Decides on the portions of food to be served to the customers.
- Determines which garnishes are to be used on the food.
- Supervision of all kitchen staff Recruitment and training of kitchen staff.
- Determines the ingredients and equipments to be kept in the kitchen’s
Inventory.
- Decides the specials and the menu in general.
- Determines the frequency at which the menu is to change
- Recruitment and training of kitchen staff.
- Plans the menus.
- Supervises inventory and stock control.
- Maintains the budgetary targets.
- Deals with the suppliers.
- Ensures that health and safety standards are maintained in the kitchen.
- - Prepare diet meals and healthy recipes basedon diet programs
prepared by the company’s dietitian.
• Creating a menu
• Choosing a restaurant theme or any project
• Food preparation
• Managing employees
• Establishing and maintaining contacts with vendors
• Marketing
• Overseeing customer relations
• Executive chefs, also called head cooks, manage the kitchen staff and direct meal preparation
• Executive chef is accountable for all food service operations.
• Ensure that the food produced in the kitchen is presented properly and is of uniform quality
• Prepare entrees and other dishes that require a high level of precision and skill.
• Coordinates food service activities to have meals prepared at scheduled time
• Inspects, supervises and participates in the cleaning of kitchens
• Packages and freezes samples of all served food to comply with health regulations
• Operates all food service equipment and machinery
• Maintains records of food prepared and served and supplies used
• Assists in evaluating new recipes and product
• Ensure food quality
• Control temperatures of cooking equipments.
• Prepare food.
• Cook food by either steaming, roasting, frying, braising or baking.
• Ensure food presentation and proportions.
• Ensure the hygiene of food preparation areas and equipment.
• Ensure maintenance of food temperatures.
• Estimate and maintain supply of food.
• Ensure functionality of kitchen......
•Assists and supports the head chef in food preparation.
•Prepares the starters as well as the vegetables.
•Coordinates banqueting events alongside the banquet manager.
•Provides support to the restaurants sales and marketing team.
•Is involved in the training of lower cadre staff.
•Helps with menu planning
Responsible for all sautéed items and sauces. Often responsible for cooking fish items, too, although there may also be a separate fish cook.
Responsible for soups, starches such as pastas and potatoes, and other vegetable items.
• To assist in the preparation of picnic lunch.