Anthony jr Caharian

Performing administrative task, taking stock of food and equipment supplies, and doing purchase order.
Designing and planning menus with new or existing culinary creations, food costing and selecting plate presentation according to food trend

Designing and planning menus with new or existing culinary creation, food costing, and plate pesentation according to food trend.

SAMA LOUNGE RESTAURANT
FROM: 2013 UP TO PRESENT
POSITION: KITCHEN HEAD CHEF


ESSENTIAL DUTIES AND RESPONSIBILITIES
• Plans menus for all food outlets in the club.
• 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.
• Prepares 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.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• 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.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• 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.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.


SUPERVISORY RESPONSIBILITIES
• Interview, select, train, supervise, counsel and discipline all employees in the department.
• Provide, develop, train, and maintain a professional work force.
• Ensure all services to members are conducted in a highly professional and efficient manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

WATERLEMON RESTAURANT
FROM: 2004 - 2012
POSITION: KITCHEN HEAD CHEF

JOB DESCRIPTION
Acts as a company's employee
• Abiding the "company's Employee Rules and Regulations"
• Adopting the "company's Employee Behaviors"

Adopts the Company's Leaders' attitude
• Adopting a positive mental attitude
• Adopting an assertive & action-oriented personality
• Showing tolerance for diversity in the team
• Showing loyalty towards Company's organizational goals & employees
• Being passionate about his job
• Encouraging a desire to meet & exceed customer expectations
• Working always with the benefit of the company's in mind

Managing employees and ensuring potential performances
• Being able to maintain control
• Preparing new employee induction/orientation programs
• Developing standards of performance
• Implementing standards of Company's quality
• Setting high standards of personal hygiene & grooming
• Setting excellent standards of conduct & fairness
• Providing timely employee feedback on performance

Adheres to the kitchen regulations
• Maintaining a professional approach of customer care
• Following closely on health and safety requirements
• Making sure that the kitchen and its areas are consistently clean and hygienic to the standards required, especially the stock room and daily fridge
• Ensuring that the quality and standards are maintained on a daily basis in all aspects of food preparation and service

RACKS BEST RIBS IN TOWN RESTAURANT
FROM: 2000 - 2003
POSITION: SOUS CHEF


JOB DESCRIPTION

Achieves Food Margins
• Assists the Head Chef in meeting and exceeding the company Food GP budget
• Assists the Head Chef in ensuring all kitchen staff are trained on dish specification and how to achieve food margins
• Orders of food stock appropriate to sales levels and not over ordered
• All sub-standard food is returned with the appropriate paperwork and the supplier contacted. Supplier issues to be cascaded to senior managers
• All deliveries to be checked and signed for by the Head Chef / Sous Chef or manager on duty - where this is not possible a record must be placed onto the delivery note
• Prepares food for service appropriate to sales levels
• Controls wastage and records / reports all wastage
• Only nominated suppliers used via PLOFs and petty cash purchases are minimum to zero
• All invoices processed weekly and accounted for • Staff Food policy is followed with no unauthorized food leaving the kitchen
• Dishes are to specification with no over portioning
• Keeps within budgets set for ordering
• All stock is secure and no loss of stock
• Stock rotation is followed and all store rooms / fridges and freezers are in order
• Assists in monitoring & controlling stock levels - daily, weekly and monthly ensuring there are no shortfalls.
• Queries and issues relating to dishes, menus and suppliers are cascaded to the Head Chef

Leadership
• Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits
• Leads by example, setting the pace and standards
• Support the Head Chef to train and develop the team to deliver food to specification and therefore exceed customer's expectations
• Praise and recognise good performance
• Deal with poor performance through informal reprimands and in conjunction with the Head Chef / GSM act as witness during disciplinary meetings
• Pro-active in problem solving
• Can work on own initiative to deal with problems and opportunities and cascades to the Head Chef / GSM and senior managers as is appropriate
• Verbal communication is key to the Sous Chef especially during peak business
• Communicate via team meetings, one to one meetings, training sessions, notice boards and written
• Communicate a vision of success which the team want to be part of • Manage the day to day food administration ensuring systems compliance.

Delivery of Food Service
• Ensure all dishes are to company specification.
• Ensure all company recipes and preparation requirements are met.
• Ensure temperature, seasoning and flavour are to specification
• Ensures readiness for service and the pace is set for peak trade
• Ensure all food is presented for service in a timely manner and in correct sequence
• Ensure that the storage of food meets company and statutory health and safety requirements
• Deal with any customer returned food in a timely manner

Delivers Company Standards
• Deliver the company kitchen standards as identified on Kitchen Audit
• Implement and ensure the company Health & Safety Policy is met at all times - this includes the training of all kitchen staff
• Comply & implement all Health and Safety and Food Hygiene requirements
• Ensure temperature records and food labelling are maintained and up to date
• Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
• Ensure all food is served to specification
• Ensure the kitchen uniform and personal hygiene requirements are adhered to • Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods
• Promote a positive perception of the company at all times both internally & externally
• Attend company meetings as requested

Systems Compliance
• Assist in ensuring daily, weekly and monthly administration is to company standards and meets deadlines
• Ensure no unauthorised suppliers and only PLOFs are used when ordering
• Carry out accurate stock take on a weekly basis as requested
• Ensure no unauthorised changes are made to company paperwork and spread sheets
• Ensure no unauthorised changes or use of computers
• Support the Head Chef to deal with the results of monthly food audits

Personnel Skills
• Assist in the trailing and recruitment of kitchen team members in line with company & statutory requirements.
• Identify recruitment needs and assist in an agree action plan
• Assist in recruiting a team that meet & exceed customer service standards.
• Identify training needs and deliver training to drive sales and profits.
• Deal with day to day personnel queries - referring to the Head Chef ann GSM as appropriate.
• Assist in the Performance review all kitchen staff on an on-going basis.
• Ensure only company statuary paperwork / letters are used.
• Actively take part & assist Managers and chefs in training.