KITCHEN MANAGER
M.H Alshaya
Total years of experience :20 years, 9 Months
2011 - Completed my MIT course in restaurant management and kitchen management in Philadelphia, New York and Louiville Kentucky, USA .
2011 - Completed a Meat cutters class and learned how to prep, clean, weigh, cut, wrap and label Sirloin, Filet, Ribeye, Top loin steak. The course also included general upkeep and organizing of the meat room.
Pioneer of the first international Texas Roadhouse in Dubai Mall.
Directly involved in the transference of the brand from USA into the Middle East region.
Using my long time experience in the Middle East to assist in redefining systems catered specifically to the regions needs
Setting up and initiating relationships with the regions vendors and their respective business managers and logistics directors to ensure that we as a team conform precisely to the TRH brand specifications.
Assisting facilities management in the setting up of HVAC, equipment, exhaust and hoods, gas, fire systems, plumbing and water works, electrical wiring and power distribution.
Implementing standard routine inspections, pest control, grease trap cleaning, hoods and exhaust maintenance, equipment servicing
Involved in the hiring process of most of the kitchen staff and assigning suitable positions based on their skill set.
Setting up and coordinating all kitchen station to create a cohesive and successful operation - hot prep, cold prep, DMO prep, the line, fry station, salad station, bakery, broil, meat cutters and DMO station.
Managing and coordinating all kitchen operations including two offsite commissary locations (cold prep and meat room) and the planning of production and logistics of deliveries.
Manager, coach, mentor and the head of 56 kitchen staff from dishwashers to Sous Chef and Head Chefs. Managing of 1 CDP, 3 Sous Chefs, 2 Receivers, 1 Assistant Kitchen Manager and 1 Head Chef.
An advisor to management of up and coming Texas Roadhouse in Saudi Arabia, Qatar, Kuwait and Diera City Center in
NOODLE FACTORY
M.H Alshaya Dubai, UAE
RESTAURANT MANAGER
(October 2009 - April 2011)
The Noodle Factory cuisine is reflective of a far Eastern evolving culinary landscape. A modern combination of Pan Asian cuisines from China, Thailand, Indonesia an Malay. The service style is a combination of friendly and knowledgeable service staff offering
excellent attention to detail in a fast pace, dynamic & high energy environment.
ACHIEVEMENTS
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling,
coaching, counseling, and disciplining employees.
• Achieving restaurant operational objectives by contributing information and recommendations to strategic plans and reviews.
• Preparing and completing action plans, implementing production, productivity, quality and customer service
standards.
• Meeting financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures;
analyzing variances; initiating action correction plans.
• Control costs by reviewing portion control and qualities of preparation; minimizing waste; ensuring high quality of preparation.
• Planned menus by consulting chefs; estimate food costs and profits; adjust menus.
• Maintaining safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing regulations; developing and implementing disaster plans;
maintaining security and sprinkler systems.
• Enhancing department and organization reputation by accepting ownership for accomplishing new and different
requests; exploring opportunities to add value to job accomplishments.
Oversaw all aspects of 15 high-profile/large scale social and corporate events.
Cultivated new business through comprehensive site tours. Prepared function space contracts; proposed menus based on function type, size and budget.
Negotiated and contracted with outside vendors, including florists, party rental companies, temporary staffing companies, and audio visual vendors.
Please find below some of the catering events that I supervised
CAPE SUN HOTEL, Cape Town, South Africa - Catering service supervisor
Assisted in the execution of all catering operations with full P&L responsibility for one of Cape Towns’ most luxurious hotels.
Supervised and top performing catering team of 200+. Met with all clients and partnered with Chefs / banquet staff to ensure seamless operation during all events.
Provided valuable expertise for event planning.
Planned all buffet layouts and room arrangements.
Assisted in financial details; managing receipts, billing and expenditures.
Ordered supplies / banquet equipment and negotiated best process with vendors. Directed set up of audio / visual equipment.
CDE Catering, Cape Town, South Africa - Catering service supervisor
Provided exceptional professional coordination and event support for external clients, off-site events, and the Museum of Contemporary Art
Coordinated staff and oversaw multiple events, ensured all departments received accurate operational instructions, and planned for execution.
Managed delivery schedules, outside vendors orders, and budget requirements for the sales, operation and culinary staff.
Prepared written and oral communications to lead the weekly department operations meetings.
Utilized reserved interactive software in the preparation of all events details and final event instructions.
Provided pre-event and post- event financial support documentation, weekly budget forecasts, and accrual reports.
Cape Town, South Africa
ACHIEVEMENTS
Introducing and initiated the training program which was implemented in all Paris Group Restaurants
Worked closely with the marketing manager to maximize exposure for courses
Initiating and organizing fun, interactive and informative class room training sessions for up to 60 staff teaching by means of role play, power point presentations, demonstrations, group exercises and fun learning games.
Improved customer service and staff skills by being engaged in their progress and development, motivating and giving feedback.
Led a team of 6 trainers and laid out the goals and objectives to meet the needs of the brand.
Developed 14 staff and furthered their growth to later become trainers and supervisors
I began my career working in a hip and trendy, VIP Al Fresco bar and club in Cape Town, South Africa. This location is one of the most famous locations in the city and holds the reputation of superior and elegant service. I had started out as the bus boy and soon found myself grow to become the Bar Supervisor eventually.
• To train new staff in methods and procedures.
• To promote and practice relevant health and safety and fire safety standards.
• To assess training needs and provide relevant training.
• To direct, control and organize staff within direct span of control and to ensure that the required standards are achieved and maintained.
• To carry out ordering of supplies as and when necessary.
• To carry out accurate cash-up procedures at end of night.
• To liase with HODs of Kitchen and other Departments regarding procedures, service, etc.
• To constantly strive to improve the standards of hygiene and service throughout the bar.
• To maintain and/or implement new efficient and effective work methods and systems.
• To prepare and issue, according to bar practice, staff rotas which will provide adequate cover in the most effective manner.
• To ensure all deliveries are checked in correctly and that all relevant delivery dockets/ invoices are correct.
• To ensure that all services delivered within the bar operation are being charged for correctly by
• To regularly price check all beverage items bought for the operation, to ensure that we are buying at the best prices available.
• To satisfy all customer requirements by ensuring that the service is constantly maintained at a consistently high standard with particular focus on regular clientele in the Public Bar.
• To practice high standards of personal hygiene at all times in terms of grooming and uniform.
• To maintain the required standards of operational hygiene according to the cleaning rotas at all times.