Elie Nehme

Cooroprate executive chef
Culinary techniques expert
Level one management

Cooroprate executive chef
Culinary techniques expert
Level one management

Mandaloun Grill2008
*Mandaloun Café Ashrafieh2010

•Marbella Spain:

•La Muralla Hotel: Ceuta Spain :

•Plan menus by taking the management’s input and ensuring that customers’ likes are considered too.

•Modify existing menus by taking competition and quality standards into account.

•Estimate food requirements for each day and coordinate efforts with suppliers to ensure that food supplies are delivered on time.

•Create kitchen staff schedules and ensure that each staff member is working according to
them.

•Supervise the activities of chefs, sous chefs, food preparers, and cleaning crew to ensure that all work is being done on schedule and according to instructions.

•Make arrangements for kitchen equipment (such as grills, fryers, and hot plates) acquisition.
•Establish controls to minimize food and supply waste and ensure that appropriate checks are made to ward of theft.

•Develop standard recipes and techniques for food preparation and ensure that kitchen staff follows them properly.

•Project annual food and labor costs and provide management with feedback for budgeting purposes.

•Evaluate all received food products to ensure that they conform with both quality and quantity standards.

•Cook both standard and exquisite / signature dishes according to set recipes and standards.
•Train new cooks and food preparers in handling food preparation and cooking / baking activities.




Detailed Job Description

•Ensure appropriate recruitment staffing level training and evaluation:
•Intensive Training: Daily with kitchen Staff
Weekly with kitchen Chef

•Training:
•Personal Hygiene and food safety

•Haccep (preparing a booklet of operation manual from Receiving to stocking, preparing, serving, and finally closing.).

•Sous-vide System ("under vacuum") is a method of cooking in which food is sealed in airtight plastic bags to isolate the air from food in which the cooked item will have 0% bacteria. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.


•Technical Training: Technical Sheets
Working Method
Serving Method
Presentation

•Maintain the highest hygiene and food safety levels at all time.

•All Production levels projection according to sales Forecast.

•Daily conduct, weekly and monthly checklist, to monitor associates knowledge, communication, preparation, set up, systems well implementation, cost control, effectiveness, discipline and internal audit with the name of “KEY PERFORMANCE INDICATOR” abbreviated as “KPI”.

•Ensure all appropriate stocking levels of conditions (“min.max” “fifo” lifo”)

•Ensure paper calibration of all machine equipments.

•Suppliers Product approval.

•Ensure all supportive measurements to allow appropriate production standards level.(consistency).
•Staff Human resource Duties, inventories and stock control.