Executive Chef
ghalia
Total years of experience :21 years, 4 Months
SUMMARY
Passionate and confident executive chef at Ghalia trading manufactory, serving more than 10 coffee shops, catering and hotel, experience in leading culinary teams and operation managing the pastry/bakery and oriental production . cost management, skilled in menu development, team leadership, and implementing innovative strategies. Highly organized and detail-oriented, and strong focus on food safety and quality.
Experience
• Oversee bakery, Pastry and oriental operations for all food outlets, including methods of preparation, portion control and garnishing
• Responsible for the day to day operations which includes controlling quality and quantity of produced items, menu planning, hygiene standard, communicating and training of staff
• Support, lead and motivate all department
• Cross utilize teams to cover all needs of the operation
• Monitor all related costs and expenses to insure profit
• Insure all HACCP procedures are followed
• Create displays, showpieces and seasonal attractions
• Research products and technology available through interaction with product suppliers, producers and attendance at relevant conferences and exhibitions
• Implements & coordinates the culinary functions
• Organized with the driver how to move with the products to reach locations safe to the guest in higher quality and standard
• Knowledge of all Food & Beverage standards, quality presentation, service and products and local health and sanitation standards
• Liaises with purchasing and stores to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control
• Monitors Pastry/Bakery/oriental standards within each Outlet and Banquets
• By always adopting a positive attitude and keeping the team spirit at the highest level
• Responsible for the correct timing during service and to ensure that food served is always of the highest standards
• To work closely with receiving and storeroom
• Responsible for scheduling, staffing, and controlling food and labor costs to meet budgeted and forecasted expense margins
• Discipline staff as necessary in accordance with company guidelines and procedures
• Routinely and proactively assess property and culinary equipment and maintenance needs
• Monitors / approves all staff issues who reported to him including overtime, change of shifts, staff
kitchen manager and head chef at Somewhere restaurant Roshn Front :
center kitchen hand over production, pre oppening Somewhere in Al Ula,
pre oppening Somewhere in Bujairi,
pre oppening Somewhere in Roshn Front,
*Ensuring every employee is working effectively and efficiently improving employee morale and employee relations.
*Leading and managing the quality/quantity of items produced by all outlet department, coordinating the production as it relates to banquet and restaurant functions
Supervising and managing employees.
*Advocating sound financial/business decision making
Oversee all cooking operations, including methods of preparation, portion control, monitoring timeliness of food delivery and garnishing.
*Oversee the monitoring of weekly sales and adjusts prep production levels ensuring all food products are ordered to par levels and can make adjustments according to business volumes.
*Open and close work area at scheduled times, ensuring full preparation for operation/function.
* lead and manage the quality of the departments, coordinate the production as it relates to banquet and restaurant functions.
*Supervise preparation, quality and quantity of all baked items
*Checks employee's work areas, clothing and appearance, and safe working practice.
*Attends or holds daily briefing for upcoming functions
Covers administrative work, ensures accuracy of HACCP logs.
*Control and analyze departmental costs to ensure performance against budget.
*To liaise daily with the F&B Manager to keep open lines of communication regarding guest feedback.
*Staff, schedule, evaluate, train, develop and monitor subordinate personnel.
*Responds promptly and effectively to industry, marketplace and guest requests, changes, trends and demands.
Head of own business at Neighborhood - Mansourieh, Lebanon, providing crepes, oriental and international pastries .
breads ( lebanese breakfast mana2ish, croissant, brioshe, toast.......)
snack ( fast food burgers, frankfurters, shawarma.....)
ice cream maker ( gelato more than 30 delicious taste )
Responsible for the section of the viennoiserie & Bakery section (baking sandwich bread, ciabatta, baguette, pain
au lait, brioche, toast bread, croissant, mille-feuille, Bagels, Pain au raisin, burgers etc.) to be distributed to
schools.
• Preparing Lebanese traditional food life station.
• Making macaroon of all taste & color.
• Help all sections with preparations, decorations.
Make sure that all the preparations are done up to the hygiene standards.
• Responsibilities include observing and maintaining a good quality of products served and assuring that
Fresh and dry products are being used as per the FIFO, FEFO, HACCP & IZO procedure
Demonstrate a hands-on approach to all bakery & pastry products (à la carte, buffet etc. :) produced in the Pastry
department, ensuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and
updated as needed.
• Ensure proper levels of bakery and pastry, and ensure that items are prepared based on forecasted needs and their
prompt delivery to the designated outlet for guest consumption.
• Responsible for completing setup, cleanliness, and organization of the Pastry Department and bakery areas at all kitchen locations.
Lead the section of manakish and Saj Arabic traditional food (zaatar, cheese, pizza, etc.).
• Prepare pastries and bakeries of all types, either regularly or for special guests or functions.
• Create decorative displays as I supervise and control pastry and bakery production process.
• Observe and maintain the good quality of products served, and I make sure that fresh and dry products
are being used as per the FIFO & FEFO procedure.
• Plan and organize new aspects of the products in a clean and sanitary work station area, taking into
consideration portion sizes, cooking methods, quality standards, pastry rules, policies and procedures.
• Monitor and train team members and participate in seminars and workshops when assigned.
• Assist in taking inventory and purchasing supplies and insure proper cost-saving measures.
Working all over the bakery & pastry section, preparing French, Oriental ( manakish & Saj),
international pastry and Arabic sweets menus including cost-oriented.
• Manage and coast serve up to 1000 people daily (breakfast, lunch, dinner and other VIP Coffee-breaks, 3D
birthday cakes) and prepare events (Doha Goal, Qatar for sport, National Sports Day etc.).
• Train the staff whenever there are new menus and inform the direct supervisor daily on all relevant
information.
• Check-up that the entire mise en place requested is prepared and well arranged.
• Check that all the mini-stores in Pastry & Bakery area are well arranged and that all the boxes and fresh
fruits containers are full and ready to be used.
• Make sure that all the preparations are done up to the hygiene standards.
• Taste all prepared ( cream, sauce etc.) in the section before serving it and take immediate action if there
are things to be changed.
• Check all the function sheets and make sure that it is delivered on time.
Co-ordinates with the night shift pastry staff and inform them what to prepare for the next day's pastry
preparations.
• Daily brief the staff regarding the menu and all the other functions.
• Check that all the fridges are all tidy and clean and well arranged.
• Make sure that all the products in the pastry & bakery has date labels
Prepare for five restaurants all kinds of croissant and danish, and make sure that all are made in the right
way in the same recipe every day and are always fresh.
• Bake burgers, quiche, and sandwiches for the banquets.
• Check that all the fridges are all tidy and clean and well arranged.
• Observe and maintain good quality of products served and make sure that fresh and dry products are
used as per the FIFO, FEFO & HACCP procedure.
Follow proper procedures when recycling food from leftover service periods.
• Prepare a buffet.
• Oversee a line in the absence of Chef de Partie.
• Work and train under the leadership of Chef de Partie.
• Prepare all food items as per standard recipes and presentations.
• Keep station up to sanitation and safety standards.
• Rotate all food products labeled and dated.
• Keep station well set up with mise en place.
• Ensure that all the equipment is in working order and well maintained.
• Handle and store all food products properly.
• Produce all banquet function pastries.
Ensure that all food preparation and dishes are made to the standard laid by the Company.
• Assist the Head Pastry Chef during service for the timing and progress of all dishes.
• Ensure that all appliances, fixtures, and fittings are safe and work following Health & Safety regulations
and report any faults to the Head Chef or Senior Sous Chef.
Responsible for taking care of the daily pastry preparation and duties assigned to meet the set standard
and qualities whereby the role will include key responsibilities such as:
- Support the Chef de Partie or Sous Chef in the daily operation and work,
Work according to the menu specifications by the Chef de Partie,
- Keep the working area at all times in hygienic conditions according to the rules,
- Control food stock and food cost in his section,
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
- Professional complementary: bachelor degree Major: Pastry & Bakery Chef