Executive Chef
Wabi Sabi & Lily House Cafe
مجموع سنوات الخبرة :13 years, 3 أشهر
Accountabilities:
•Entirely responsible for day to day flawless operation of kitchen and back of the house.
•Leading a culinary team of 19 chefs & cooks, 6 kitchen porters and a storekeeper from multicultural background.
•Reviewing staffing level to meet service, operational and financial objectives.
•Ensuring promptness, freshness and highest quality of all the dishes throughout the operation.
•Implementing hygiene policies and standards as per required state of law and enforcing them at all level of operation.
•Portioning and Wastage Control through set SOP enforcement to maximize profit margin.
•Indenting, costing, forecasting and budgeting as and when operational need arises.
•Designing training schedule for Food sanitation and healthy work practices for public health regulations to be followed by BOH and FOH.
•Developing and implementing BOH training programs to ensure that team members have an adequate knowledge of Culinary Standards and expectation.
•Conducting regular Kitchen Audit on food production, storage, preparation and supplied material.
•Assisting Executive Chef in controlling cost, quality, quantity, portion and budgeting.
•Ensuring and Enforcing the set service standard procedures by directing, supervising and motivating staff to perform to their highest level of service.
•Attending to guests complaints and feedbacks in best possible way.
•Providing reports on current and forecasted food consumption, food expenditure and requisition of food purchase in order to support decision making and meet operational standards and ensure the cost effective production.
•Anticipating in advance the inventory required pertaining to raw materials and equipments.
•Inventory management, pre-opening stock management, store management.
•Long-term forecasting of inventory and stock in hand.
•Building mechanism for proper issuance of store, inventory upkeep, documentation of receivable goods, proper receiving procedures etc.
•Recruiting, monitoring and training staff, ensuring regular appraisals are carried out with achievable objectives
Accountabilities:
•Assist CDP and crew member in setting and functioning of assigned galley.
• Providing feedback on recipe formulation, crew member performance to Chef de Cuisine and Executive Chef.
•Leading the culinary team by encouraging high morale through fostering teamwork and delegation.
•Ensuring the opening and closing of galley take place as per the Company`s SOP.
•Supervise, assist and cross-check the galley set up for operation as per the set standard.
•Laision with Chef de Partie for upkeep of food quality standards during storage, production and service.
•Strive to meet and exceed guest expectations, never compromising on quality and safety.
•Execution of master recipe book at all level of operation.
•Indenting, costing, forecasting and budgeting as instructed by Exe Chef and CDC.
•Organising special event on daily basis for menu diversification and World Cruising.
•Planning and implementation of live events and new menus for daily buffet and dining operation.
•Assisting Chef de Cuisine in achieving USPH standard on daily basis at all assigned stations.
•Training subordinates for Food sanitation and healthy work practises for various public health regulations.
•Galley induction, informative tour and see through wastage for minimisation.
•Scheduling crew member for flawless operation.
•Assisting Executive Chef in controlling cost, quality, quantity, portion and budgeting.
•Face to face interaction with guests.
•Resolving guests and crew issues in best possible way.
•Menu matrix, food choice, menu planning and regional variants
Project Management & Pre opening
Accountabilities:
•Supervising the whole kitchen operation for all three day divide .
•Scheduling the manpower as per requirements and ILO standards .
•Dealing with guest on regular basis for better offerings and feedback .
•Liaison with Chef for menu development for all special events .
•Ensuring that recipe and plating standard are adhered at all times as per SOP.
•Coaching and conducting training session for USPH classes.
•Delegation of information to all CDP’s to ensure improvised opening and closing session at optimal level.
•Intending in co relation to scheduled voyage events to ensure maximum utilization at minimal cost.
•Attending all allergy related special order to ensure safety of guest.
•Imparting practical knowledge of cooking methods and procedures for new joiners.
•Food safety and sanitation education for all level of team members.
•Maintaining various logs and record in accordance with USPH standards and requirements.
•Supervising CDP with fridge, blast chiller and ware wash machine log.
•Handling USPH inspector for un announced inspection at US port of call.
•Cost control and cost variable in relation to food and non food items.
•Ensuring minimal wastage and higher productivity.
•Overview of butchery requirements for flawless operation at minimal cost.
•Assisting exe sous chef and CDC as and when needed.
Accountabilities:
•Organizing and monitoring controls of food quality, presentation and service.
•Assisting with the preparation of and the serving of all meals to customers.
•Complying with & making sure that USPH standards are followed at all level of operation.
•Implementing and monitoring food safety systems.
•Ensuring that the kitchen and service areas are always clean and tidy.
•Managing the kitchens controllable expenses including food cost, supplies and equipment.
•Well versed with cooking in high volume outlets.
•Indenting in accordance with forecasted volume.
•Maintaining accurate records of food supplies, cooling log and freezer / fridge temperatures.
•Making sure food stock is rotated properly.
•Supervising and instructing kitchen staff members in the use of all equipment and hygiene procedures, giving help and guidance where appropriate.
•Interacting with guests to obtain feedback on product quality and service level.
•Compliance with safety, environmental, fleet regulations & ILO 180 standards.
•Assisting Sous Chef/supervisor as and when required
Accountabilities:
•Preparing & looking after Ala carte & buffet food items (Western cuisine).
•Responsible for handling Restaurant (The Creative Kitchen), 99 Bar Lounge and Banquets operation as & when required.
•Handling Guest complaints and queries.
•Forecasting volumes and ordering grocery and perishables accordingly and to maintain adequate par stock in the stores.
•Identifying and fulfilling guest and market needs and requirements.
•Receiving all food grade items & inventories.
•Managing daily kitchen operations and create standard that exceed safety and health regulations; identify and provide solutions for any problem areas.
•Initiate and maintain excellent vendor relations.
•Disciplining underperforming staff members.
•Handling the role of Chef Trainer for various training programs & Standard operation as well as SOP Manual.
•Responsible for promotional activities.
•Employee Relation. Maintaining database of manpower & Attendance.
•Responsible for Media publishing & there on.
•Thematic occasions i.e. Food festivals, Global & Regional cuisine presentation, New Year, X-Mas & other Thematic Luncheons & Dinner.
•Administrative functionalities: Drawing training schedule, Menu planning, Menu Engineering, Carrying out briefing, Departmental training, Costing, Indenting, Quality Assurance, Controlling, SOP’s regulations etc.
•Coordinating with department head for various accomplishments
Accountabilities:
•Worked throughout Kitchen.
•Responsible for handling of Ala carte & Banquet Preparation.
•Responsible for maintaining liaison with engineering department for maintenance of all equipments.
•Kitchen Management & Database.
•Workflow, systematic operation & coordination.
•Follow ups, shift handover & takeover.
•Handling outside and inter departmental mails.
•Preparing Comparison Reports & Presentations.
•Preparing various reports & Assignments for completion of Management Training Program
First year Grade A
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