head chef at Carrefour Kuwait
Carrefour - Kuwait
Total des années d'expérience :20 years, 11 Mois
Handling the cost and rsp price for all items
Handling weekly and monthly inventory
Handling the staff weekly schedule
Dealing with the customers complaints
Follow up with the daily weekly and monthly budget
Working on improving the sales
Cook all arabic and intercontinental items
Follow up with hygin and haccap system
implementing all standards
Handling the cost and rsp price for all items
Handling weekly and monthly inventory
Handling the staff weekly schedule
Dealing with the customers complaints
Follow up with the daily weekly and monthly budget
Working on improving the sales
Cook all arabic and intercontinental items
Follow up with hygin and haccap system
implementing all standards
- responsibility
- Handling the orders
- Handling inventory
- Handling employee scheduale
- Handling weekly menu
- Do cutting cost for items
- Reporting to the manager
Food supplies during the Arab-African Conference / summit of the Gulf Cooperation Council countries
- responsipility
- creat the menu
- follow up with the hygine
- handling inventory
- handling catring work
- handling the orders
- data entry
- follow up with the cost
Select and strengthen all kitchen team
To be the work of a training schedule for the whole team
The work plan is followed by operating methods
Safety and security of food
And work on all kinds of calibrations of use
And all related to the practical and other obstacles
Work on cultivating the spirit of cooperation between team members and speaking in unit language to a team
Determination of high-value balanced dishes
The reference to everything that happens inside the team of the distribution of silence on the whole team and make sure that they are working rules fixed and not changing
As a Demi Chef in Kitchen Department.
in hot food section
Working within the department of hot foods and participating in the preparation of buffets and dishes within the Italian restaurant team and gain experience in the preparation of special sauce
Is the certificate of the Higher Institute of Tourism and Hotels after the secondary hotel study characterized by the student's retention of educational and practical experience through courses and workshops that help the student to gain practical experience and practicality for the labor market