HEAD - CHEF
Salmon Farm LLC
مجموع سنوات الخبرة :8 years, 4 أشهر
Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas, and for
planning the cooking of dishes based on the number of customers expected. Also in charge of costing up all
menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas.
• Bringing to the attention of kitchen staff all important matters that need their immediate attention.
• Anticipating culinary trends so that the company keeps and enhances its competitive advantage.
• Managing the day to day administration of the kitchen.
• Ensuring that all Standard Operating Procedures are complied with.
• Keeping within budget when ordering food stock.
• Implementing all relevant Food Hygiene and Safety and Food Hygiene, requirements, .
• Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
• Responsible for ordering imported and local products, quality check.
• Overseeing food cost and budget
• Handling guest feedback
• Managing of an International Brigade and responsible for new hire
• Part of my duty has also been help HACCP, HALAL, FSSC 22000 manage for the company and we have
successfully implemented all the systems and procedures for certifications.
Handled all aspects of food service management including food costing, pricing, inventory management, and
vendor relationship management. Supervised and trained restaurant staff including sous chefs and food
handlers. Inspected equipment and supplies to ensure conformance with regulations.
• Played an integral role in managing food costing activities including establishing ingredient costs,
estimating purchasing amounts, and determining serving sizes.
• Prepared and cooked decorative International food displays as well as ethnic fusions for high profile
restaurant patrons including, celebrities, musicians, and executives.
• Managed recipe development, menu planning, and menu design functions for special events, which
encompassed determining nutritional value, palatability, and cost for each serving.
• Ensured compliance to Department of Health standards concerning raw and cooked food products as
well as kitchen sanitation.
Managed a staff of up to 44. Oversaw all kitchen and food operations for 2 restaurants, and assisted in
managing others in corporation, including opening a new facility. Negotiated with vendors on food supplies.
Spearheaded purchase of commercial vehicle for catering and transport of perishable goods. Personally drive to
the market weekly to select fresh produce and fish. Developed wine list and menu. Supervised catering for
events accommodating up to 300 people. Conducted budgeting, marketing and financial/cost analyses.
• Earned Best Fine Dining in Hotel
• Achieved optimum food service operating costs for the corporation at a critical juncture:
− Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of
30%
− Maintained whole staff labor costs at 26% versus industry standard of 30%
• Streamlined all kitchen operations and set up a commissary unit for 2 restaurants that provided the
necessary structure for the corporation to run as profitably as possible and fueled its future growth.
Helped owner with preparation of all foods, assisting chef/owner with ordering, organization of kitchen staff,
and menu planning. Augmented culinary skills and gained hands-on business experience to advance
professional career in culinary arts and hospitality. Assisted in planning, development and construction of a
restaurant.