Executive chef
The Regency hote PALACE FIVE star
Total years of experience :31 years, 3 Months
1- Plans menus for all food outlets in the group of hotels
2- 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.
3- Approves the requisition of products and other necessary food supplies.
4- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
5- Establishes controls to minimize food and supply waste and theft
6- Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
7- 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.
8- 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
9- Attends food and beverage staff and management meetings.
10- Consults with the Food & Beverage Director about food production aspects of special events being planned
11- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
12- Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
13- Provides training and professional development opportunities for all kitchen staff
14- Support safe work habits and a safe working environment at all times
15- Periodically visits dining area when it is open to welcome members
16- Interview, select, train, supervise, counsel and discipline all employees in the department.
17- Provide, develop, train, and maintain a professional work force.
1- Running of the kitchen on a day to day basis in the absence of the Head Chef
2- Lead and inspire the brigade to ensure the kitchen runs smoothly at all times
Help develop the junior chefs.
3- Ensure consistency of produce throughout the kitchen.
4- Supervise service ensuring presentation of food is compliant with restaurant standards.
5- Assist the Head Chef in menu compilation and possess an in depth knowledge of the full menu.
6- Support the management team to ensure targets are met with labor and food costs.
7- Compliance with food labelling and temperature controls.
8- plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to make customers happy
1- Ensure the efficient and smooth running of the kitchen.
2- Promote and maintain good working relationships throughout the catering team.
3- Carry out, monitor and ensure effective recording of staff training.
4- Undertake a mentoring and coaching role to support the development of all members of the catering team
5- Undertake training as agreed to enhance and improve personal skills and knowledge.
1- Responsible for the day to day running of any given section
2- The cleanliness, stock control, organization and standards of the section
3- Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels.
4- Training of Commis Chefs on section, delegation of tasks to Commis and Demi Chefs
Administrator in all kitchen matters in the management of all aspects Catering management in excess of 500 people Giving training courses in Food Production for Students in Florid Center Tarring courses of Japanese food 23/3/2014 (yukis kitchen) Southern Italian Regional Cuisine Training course Menu`s cost control with chef Michelen star Italian