Head Chef
Ezdan Hotel - Abajour Restauran
مجموع سنوات الخبرة :4 years, 11 أشهر
Directed procurement, preparation and overall operations of food items.
•Developed menus for everyday food service processes.
•Scrutinized culinary group members by apt training, instructing and mentoring.
•Ensured to adhere to all standards related to meal service, quality of food items and job performance.
•Selected raw material supplier in par with consistent quality supply.
•Headed routine inspections on food quality, safety, delivery schedules and sanitation.
•Ensured to optimize operational productivity and associated finances.
•Enacted and continued brilliant relationships with Executive Director, fellow division heads and residents.
Directed procurement, preparation and overall operations of food items.
•Developed menus for everyday food service processes.
•Scrutinized culinary group members by apt training, instructing and mentoring.
•Ensured to adhere to all standards related to meal service, quality of food items and job performance.
•Selected raw material supplier in par with consistent quality supply.
•Headed routine inspections on food quality, safety, delivery schedules and sanitation.
•Ensured to optimize operational productivity and associated finances.
•Enacted and continued
Supervise team members in cleaning both equipments and all facilities.
•Order from suppliers and central kitchen when asked by the Head Chef
•Regularly review the team member station, set-up in order to ensure it is in line with expected standard at all times.
•Maintain the kitchen hygiene.
Oversee the preparation, cooking, and presentation of meals in a restaurant.
•Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.
•Helping the Head Chef to develop new dishes and menus.
•Monitoring portion and waste control to maintain profit margins.
•Coordinate all specific duties to chefs and other staff work under my supervision.
Prepare all kinds of stock and mise-en-place for daily use.
•Assisting senior chefs for all food preparation works.
•Ensure work areas and working utensils such as cutting boards, slicer, mixers, blenders, cutters, woks, pots, pan etc. are cleaned and sanitized as per HACCP policy.