Executive Chef
eathos
Total years of experience :11 years, 3 Months
• Ensure appropriate recruitment staffing level training and evaluation
• Maintain the highest hygiene and food safety levels at all time.
• Ensure Production levels projection according to sales Forecast.(par level )
• Weekly and monthly checklist, to monitor associates knowledge, communication, preparation, set up, systems well implementation, cost control, effectiveness and internal audit with the name of “KEY PERFORMANCE INDICATOR”.
• Ensure all appropriate stocking levels of conditions (FIFO)
• Ensure paper calibration of all machine equipment’s.
• Plan, direct, and supervise the food preparation and cooking activities for multiple kitchens.
• Coordinate planning, budgeting, and purchasing for all the food operations within establishments.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Ensure all supportive measurements to allow appropriate production standards level. (consistency)
Collaborating with the executive chef for Creating and opening of new restaurant concept specialized in Mediterranean Fine dining.
Kitchen infrastructure, design, costing, menu engineering, budgeting, purchasing and training.
the shed- beirut, jmayze (the hangout)
Over 250 covers international menu with 14 chefs to lead, menu planning, costing, purchasing and kitchen hygiene.
Approving and "polishing" dishes before they reach the customer
Over 200 cover fusion Arabic menu with 12 chefs, assisting the head chef to in-role all kitchen department, purchasing, menu planning and kitchen hygiene.
beirut, Phoenicia HOTEL (gaucho)
Over 250 covers a shift fine dining steak house, open kitchen with 20 chefs.
Helping head and sous chefs to insure all standards and food hygiene are apply.
beirut, jmayze (seccar nabet)
Over 200 covers Lebanese fine dining menu.
In charged of all the hot sections such as stoves, grill and oven.
beirut, monot STREET (le fil)
100 covers bistro café menu.
In charged of the hot section.
beirut, jmayze (mayrig)
Over 200 covers Arminian menu.
In charged of the hot section.
beirut, ashrafiye (tartufo)
200 covers Italian menu.
Assisting and working on the hot section.
Certificates of management skills and project management, NEW horizon, Beirut