Executive Chef
The Quorum
Total years of experience :21 years, 6 Months
Fully charge of all the operation with 35 Rooms
Staff training
Creating menus & used record
Formal appraisal
Maintenances Record
Implement SOP for all kitchen sections
Cost analysis
Cost benefits Record
Communication with Suppliers
Checking Quality products
Kitchen inventory
Five conference Room
Four outlets of food and beverage
Type of cuisine
Local cuisine ( Ghanaian Cuisine )
International Cuisine
Asian Cuisine
Arabic Cuisine
Indian Cuisine
French Cuisine
Duties and Responsibilities
Fully in-Charge of all operation with 30 crew kitchen
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed .
Holding daily and regular meetings with the operational department managers and supervisors in order to make sure that all given tasks are being followed properly .
Montioring all budgets and cost control in close colaboration with financial controller .
Recognizing superior quality products, presentations and flavor.
Ensureing All equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Maintain Quality levels of receiving, storage, production and presentation of food.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Motoring all budgets and cost control in close collaboration with financial controller .
Train kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
Regularly introduce new concept for presenation of kitchen produce.
Working effectively with sales and marketing team to cater for all banqueting and conferencing events.
Coordinate all efforts and implement standard to HACCP System
Working closely with human resources manager to maintain hig level of moitivation With food and beverage operations
Collaborating with all line managers and advice .
Supporting the general manager on all initiatives towards betterment of service stander’s and profitability .
85 Rooms and Exuctive Suits
Three conferance Rooms
Four outlets of food and beverage
Type of cuisine
Local cuisine (Nigerian Cuisine )
International Cuisine
Arabic cuisine
Indian Cuisine
Oriental cuisine
Duties and Responsibilities
Fully in-Charge of all operation with 40 Kitchen Crew
Ensure all the menus are updated, paying special to seasonal availability.
Focus on the customer: Seek to understand the internal/external customer and meet
The needs of both the customer and the company.
Train, schedule, support, review, discipline and terminate employees .
Ensure all the staff are constantly trained to effort good portion control and pleasing presentation of all the dishes.
Conduct regular stock check / stock takes .
Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Establish controls to minimize food and supply waste and theft.
Contact all the suppliers and check all the quality .
Attend food and beverage staff and management meetings.
Support safe work habits and a safe working environment at all times.
Consult with the Food & Beverage Director about food production aspects of special events being planned.
Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Arrange for equipment purchases and repairs .
Comply with nutrition and sanitation regulations and safety standards .
Provide employees with the tools and environment they need to deliver the company experience.
Ensure that proper sanitation practices are followed.
Recruit and select staff.
Prepare reports summarizing food and beverage profitability, customer satisfaction.
Share information: Provide information so that coworkers, customers and suppliers understand and can take action.
Ensure all the staff under controlled and fully informed in respect of disciplinary procedures the handling of grievances.
Demonstrate new cooking techniques and equipment to staff.
Fine Dining restaurants
Kurdish and International/ French cuisine
Capacity for 100 people
Duties and Responsibilities
Opening Member
Consistently offer professional, friendly and proactive guest service while support following colleagues.
Balance operational, administrative and Colleague needs.
Take charge of all kitchens in the absence of the Executive Chef.
Ensure proper staffing and scheduling in accordance to productivity guidelines.
Create all food menus with the guidance of the Executive Chef.
Conduct daily shift briefing with the Kitchen Crew
Ensure all the staffs are aware of standards & expectations
Quality Control
Capacity for 1500 people
Four outlets of Food and beverage & outside catering
Type of cuisine
Local Cuisine (Egyptian cuisine )
French Cuisine
German Cuisine
International cuisine
French cuisine
Arabic Cuisine
Duties and Responsibilities
Fully in-Charge of all operation with 60 Kitchen Crew
Oversee quality control for ingredients, finished products, and facilities.
Monitor the food production and record leftover covers using the provided forms.
Supervise and train staff to ensure quality, timely, and within budget delivery.
monitor working hours and fill out report of overtime for payroll purposes.
Participate in the development of the kitchen’s business strategies.
Analyze inventory, staffing, and budget data to forecast and identify trends.
ensure the HACCP program is carried out correctly.
Assure complete managerial coverage during breaks or meetings.
Coordinate service with restaurant and banquet operations.
Check cleanliness and proper storage of food and equipment in all areas of the preparation.
Order and maintain inventory of food and supplies.
finalize dealing with the guest and give advices to the menus.
Manage department finances and budgets, identify the management information.
Oversee catering events and may also offer culinary instruction and/or demonstrate
culinary techniques.
Oversee on all outside catering events.
Ensure proper equipment operation/maintenance.
Review “Cost of Goods Sold Percentage” for the month and develop a plan to
manage the food cost if percentage is exceed the budget.
Review invoices from purveyors for accuracy.
hold weekly meeting with Sous-Chefs and Chefs to ensure smooth running of all
kitchen department.
Attend Management Meetings as required.
The premium of the employer of the year*
288 rooms and 21 Executive Suits
Frensh Cuisine
Italina Cuisine
Duties and Responsibilities
Opening Member
Produce all necessary food for all food service operations as required as instructed by the
Sous chef or Head Chef.
Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
Ensure that the cleaning of kitchen and staff food service areas are to the agreed standard.
Cover sickness, and follow policies on absenteeism for the whole team.
Run and supervise any kitchen section to the required standards set by the Head Chef.
Ensure that all equipment is clean and in good working order.
Ensure good stock and waste control is practised.
Carry out any reasonable requests made by a member of the management team.
Understand and comply with food hygiene regulations.
Ensure and enforce personal hygiene .
Appropriately delegate jobs to junior chefs and apprentices and support them in their
development
courses: Achievements , Certificates and Diploma:
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