خالد افتيحه

Planning and directing food preparation and culinary activities
Modifying menus or create new ones that meet quality standards
Estimating food requirements and food/labor costs
Arrange for equipment purchases and repairs
Recruit and manage kitchen staff
Rectify arising problems or complaints
Give prepared plates the “final touch”
Perform administrative duties

* Responsible for all food production including the items used for restaurants, banquet functions and other outlets.

* Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

* Ensures the quality culinary dishes are served on schedule and to see any problems arises are rectified.

* Planning and directing food preparation and culinary activities

* Supervise kitchen staff activities

* Arrange equipment purchases and repairs

* Recruit and manage kitchen staff

* Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

* Modifies, develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

* Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results, takes corrective action as necessary to help assure that financial goals are met.

* Evaluates products to assure that quality, price and related goods are consistently met without compromising the standard.

* Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

* Provides training and professional development opportunities for all kitchen staff.

* Managed catering services for various units which includes corporate offices, hospitals, camps, companies, institutions and 5 star luxury hotels located in Dubai, Sharjah, Jebel Ali, Ajman and Ras Al Khaimah. The brands under the group’s umbrella are: ARAGEEL restaurant and coffee shop, AL REWAQ AL MAGHREBI restaurant, BREAD BOUIQUE restaurant, CHEF’S TASTE BUDS restaurant and ROYAL SERVICES.

Opening a restaurant, setup the kitchen,
cuisine Arabic, 3000 pax capacity

* WARD Rest : Lebanese restaurant can accommodate 1600 persons, breakfast, lunch & dinner.

* Harmony Rest.: International Rest. Can accommodate 220 persons which include Mexican, Italian & American cuisine.

* Asiania Rest. : Asian Restaurant can accommodate 240 persons which includes Japanese, Indian, Chinese and Thailand cuisine.

* 360 Cafe :(Live cooking international buffet) it is a buffet contain most of the international brands & fresh way.

* Catering Kitchen : Is an integrated kitchen which cans servers more than 5000 meals a day

* Tehlayet Ward : Is a specialized branch of the Eastern sweets of various kinds and are distinct, high qualities.

* Conference Room : Meeting & conference room can accommodate 450 persons which can serve coffee break & lunch or dinner buffet (five star services).

JOB SCOPE:

* Managed food production facilities to include the complex main kitchen banqueting
kitchen and 9 Outlets kitchens and stewarding.

* Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience.

* Coordinated and executed catering services, both on and off site for events ranging from weddings to conference

* Developed and standardized production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all outlets.

KEY RELATIONSHIPS:

* Responsible for overall planning, controlling and participated in the activities of all personnel engaged in cooking and preparing food in all areas of the kitchen, as well as the entire day to day running of food production and servicing portion control, cost control ordering and planning of menus

* Worked within budget constraints whilst at the same time pre-determined service standards

* Achieved maximum guest satisfaction and contribute to the achievement of budget profit.

KEY RESPONSIBILITIES:
* Ensured that all outlet kitchens operate in adherence to Company and Hotel Policies and procedures and aimed to achieve consistent high standards of food preparation, presentation and qualify in each outlet.

* To work with the Sous Chefs to continually develop and maintain outlet policy and procedure manuals.

* Gave encouragement to the Sous Chefs to be innovative and creative so that the product will have consistency in quality of appearance and taste

* Oversee the Outlets that they maintain a high quality operation in service and cleanliness.(Redundant)

* Oversee the Sous Chefs in their daily responsibilities. - Checked the sous chefs in their daily responsibilities

* Ensured the Executive Chefs & Sous Chefs are holding pre and post briefings of each meal period to ensure staff awareness of all requirements and are updated on hotel promotions and keep them updated what is in the local market

* Ensured all displays are creatively presented and maintain tidiness of all areas of the hotel pertaining to the kitchen.

* Supervised preparation of rosters in advance based on business need. Forecast, monitor and control wage cost.

* Gave final approval to all menu. In addition, I assisted the development of product specification so that they will be able to meet Ward Complex standards and the needs of the local market.

* Had continued test, along with the new products and ensure all products are market oriented.

* Assisted in the development of product specification for all menus, and accurate maintenance of food recipe data.

* Worked with the Purchasing Manager in the cost effective production of raw materials and liaising on price fluctuation of fresh products.

* Shared with the Director of Food & Beverage the responsibility to maximize revenue and profits.

* Ensured the outlets involvement in industry based competitions at a local and national level for food preparation and combined competitions.

* Supervised and managing food production facilities to include the catering and banqueting kitchen, Outlets kitchens and stewarding

* Directed the activities of the staff, engaged in full-service kitchen operations (food preparation, customer service, chefs, cooks, and assistants).

* Reorganized the layout of kitchens and catering; and developed creative, diverse menus.

* Hired, trained and developed skilled work force, menu planning, engineering and pricing

* Monitored and analyzed the menus and product of competitive restaurants and other hotel banqueting departments.

* Ensured that all Sous Chefs are fully aware of market needs and that their product meets their requirements.

* Planned and implemented in conjunction with each Outlet Manager and Sous Chef effective food promotions.

* Oversee the Sous Chefs in their daily responsibilities.

* Assisted in identifying market-needs and trended in terms of food for both hotel guests and the local market.

* Managed food production facilities to include the complex main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding.

* Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience.

* Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences.

* Developed and standardized production recipes to ensure consistent quality, manage and controls food costs, focusing on growing revenues and maximizing the financial performance of all outlets.

* Managed and run the daily operation of all food production facilities to include the hot, cold kitchen, butchery, prep and pastry kitchen in addition to QAQS and stewarding.

* Run catering production efficiently to provide quality food services for more than 5000 people per meal

* Managed food production facilities to include the main kitchen and stewarding.

* Purchased quality assurance and loss preventative, budgeting and planning.

* Developed and standardized production recipes to ensure consistent quality.

* Managed and controlled food costs, focusing on growing revenues and maximizing the financial performance.

* Ensured customers satisfaction, developing and implementing strategies that deliver products and services to meet and exceed the customers’ expectations and provide a return on investment to the owners.

* Other responsibilities included, hiring, training and developing skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.

* Managed food production facilities that includes the hotel main kitchen banqueting kitchen and 9 Outlets kitchens and stewarding.

* Purchased, quality assurance and loss preventative, budgeting and planning.

* Hired, trained and developed skilled work force, menu planning, engineering and pricing, maintaining and implanting effective hygiene standards.

* I created new recipes that made me exciting being an executive chef, which made the customer coming back. I created new dishes that has never been tried before in order to reach the customer’s plate. I made sure that the dishes being served to the customers are up to date with new techniques and trends that suits there satisfaction

* Managed day-to-day Kitchen operations and Culinary team

* Executed daily food service, quality, technique, portion, presentation and food cost
control

* Supported management with catering proposals, menu pricing and menu innovation

* Tracked food costs while managing vendors to provide standard cost-efficient products

* Estimated food consumption and requisition of food purchase

* Standardized production recipes to ensure consistent quality

* Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation

* Executed all off-site catering that requires on-site support

* Assisted Manager of sales & marketing in menu planning and costing for special event catering

* Collaborated with General Managers on expense tracking for accurate financial projections

* Responsible for all the kitchen purchasing

* Ensured that appropriate Sanitation, Maintenance and Safety Standards are followed

* Implemented and maintained Culinary Excellence Standards

* Trained and managed kitchen personnel and supervise all culinary activities

* Offered consisted professional, friendly and proactive guest service while supporting fellow Colleagues

* Conducted daily shift briefings to Kitchen Colleagues

* Managed inventories, pricing, cost controls, requisitioning and the issuing of supplies and equipment for food production

* Cost menus accurately

* Ensured all kitchen colleagues are aware of standards and expectations

* Liaised daily with the outlet manager to keep open lines of communication regarding guest feedback

* Maintained and enhanced the food products through creative menu development and presentation

* Maintained cleanliness and proper rotation of product in chillers

* Balanced operational, administrative and Colleague needs

* Ensured proper staffing and scheduling in accordance to productivity guidelines

* Ensured the cleanliness and maintenance of all work areas, utensils, and equipment

* Followed kitchen policies, procedures and service standards

* Followed all safety and sanitation policies when handling food and beverage

* Cooked menu items in cooperation with the rest of the kitchen staff

* Set up and stocked stations with all necessary supplies

* Prepared food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)

* Answered, report and followed executive or sous chef’s instructions

* Have full knowledge of all menu items, daily features and promotions
* Strived to improve food preparation and presentations

* Ensured that food comes out simultaneously, in high quality and in a timely fashion

* Enforced strict health and hygiene standards

* Maintained a positive and professional approach with coworkers and customers