Executive chef
La Maison Verte / 5 stars French restaurant
Total des années d'expérience :27 years, 2 Mois
• Supervises all kitchen and steward staff included interviewing, hiring, scheduling, promotions, demotions, transfers, discipline, terminations, training. & developing skilled work force.
• Planning Menu engineering and pricing, purchasing, forecasting and budgeting strategic business.
• Planning and implementation, maintaining very good guests relations.
• Responsible of food production principles and practices, including retention of maximum amounts of desirable nutrients and meeting special dietary requests; safe operating procedures for all equipment, utensils and machinery; sanitation practices; departmental policies and procedures.
• Ensure food quality, productivity and creativity to maintain and improve standards.
• Ensure that all employees follow personal hygiene and grooming standards, fire safety rules, food safety and HACCP standard.
• Ensure to all employees the food manual, recipes and standards.
• Responsible for placing food orders and necessary kitchen tools and equipment orders in order to enable the preparation of the meals.
• Address any complaints which affect the kitchen staff and resolve those issues.
• Oversee the preparation of meals and ingredients, final presentation, sanitary issues and timeliness on the part of the employees.
• Oversee all individuals who work under their charge in the kitchen from assistant executive chefs to the kitchen preps.
• Responsible for managing steward department.
• Monitoring and coordinate the food safety officer, HACCP records and food flow chart.
• Monitoring the store requests and kitchen food consumption.
• Maintains food cost standards and cost.
• Handles customers' concerns and suggestions.
• Handles employees' concerns and issues.
• Handles performance and completes a formal performance evaluation.
• Introduces new products.
• Responsible for managing academy dining main kitchen, over 5000 square meters of dining space, snack bar, and carting facilities around Campos and out side Campos maintaining and implementing effective hygiene and HACCP standards.
• In charge of running and managing his majesty events and functions in Campos.
• Supervises all kitchen and steward staff included interviewing, hiring, scheduling, promotions, demotions, transfers, discipline, terminations, training. & developing skilled work force.
• Planning Menu engineering and pricing, purchasing, forecasting and budgeting strategic business.
• Planning and implementation, maintaining very good guests relations.
• Responsible of food production principles and practices, including retention of maximum amounts of desirable nutrients and meeting special dietary requests; safe operating procedures for all equipment, utensils and machinery; sanitation practices; departmental policies and procedures.
• Ensure food quality, productivity and creativity to maintain and improve standards.
• Ensure that all employees follow personal hygiene and grooming standards, fire safety rules, food safety and HACCP standard.
• Ensure to all employees the food manual, recipes and standards.
• Responsible for placing food orders and necessary kitchen tools and equipment orders in order to enable the preparation of the meals.
• Address any complaints which affect the kitchen staff and resolve those issues.
• Oversee the preparation of meals and ingredients, final presentation, sanitary issues and timeliness on the part of the employees.
• Oversee all individuals who work under their charge in the kitchen from assistant executive chefs to the kitchen preps.
• Responsible for managing steward department.
• Monitoring and coordinate the food safety officer, HACCP records and food flow chart.
• Monitoring the store requests and kitchen food consumption.
• Maintains food cost standards and cost.
• Handles customers' concerns and suggestions.
• Handles employees' concerns and issues.
• Handles performance and completes a formal performance evaluation.
• Introduces new products.
The only five stars awards restaurant in Jordan out side of hotels
• Responsible for managing, Kitchen, catering and stewarding in this leading 5 stars restaurant.
• Other responsibilities included, hiring, training & developing skilled work force, menu planning, menu creating, menu engineering and pricing, Purchasing, Forecasting and budgeting, strategic business planning and implementation, maintaining very good guests relation.
• Almost Similar responsibilities to the above.