Restaurant & catering Manager
alfanar group
Total years of experience :13 years, 8 Months
* Collect the labors quantity of each location.
* Check and compare between actual meal, served meals and labors quantity.
* Analyze and control the amounts of food materials before and after cooking.
* Monitor cooking process in AES Labors Kitchen.
* Handle the shortage or surplus of food in locations to achieve stable food distribution and decrease waste.
* Set food menus and change them periodically.
* Follow up store, service and housekeeping operations.
* Make periodical stocktaking for the store and check the validity of materials and storing methods.
* Follow up the maintenance of Catering equipment.
* Set schedule for Catering employees’ attendance.
* Monitor the hygiene in different areas in AES Labors kitchen.
* Prepare food deductions notes for AED Staff, Labors and Visitors
* Prepare food supply invoice for other served locations (HO, Lamar, Ceramics… etc.)
* Submit Catering PRs for different invoices and services related to Catering.
* Deliver used oil to contractor in coordination with scrap sale.
* Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills,
fryers and a variety of other kitchen equipment.
* All aspects of food cooking and presenting of dishes according to company’s guidelines.
* Serves food to employees and follows proper plate presentation and garnish set up for all dishes.
* Verifies the quality and amount of received food materials from supplier, if needed.
* Stores the food materials in the proper locations according to hygienic standards, if needed.
* Knows and complies consistently with validated portion sizes, cooking methods, quality standards and kitchen
rules, menus, timescales, policies and procedures.
* Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
* Maintains a professional, safe and hygienic appearance on duty.
* Maintains different cleaning tasks, if needed.
* Promptly reports equipment and food quality or shortage problems to the superior.
responsible for all services related the compound services, occupancy, accommodate the employees, camp maintenance, fleet services and catering .
Hotels management , and restaurant management