خالد حيدر

Job Description as below:
- Kitchen Developments
- Restaurants Brand Standards
- Staff Hiring and training programs
- F&B trainer
- Create for new shops the Kitchen & Dining area drawing as per Municipal approved regulations.
- Food Suppliers deals
- QA for all new food purchases in company.
- Business development and planner for company forecast in yearly basis.
- Menu planning and recipes
- Food cost and menu Analysis
- Expert Cook food creative

* Acting since June 2014 as Corporate Chef for all the brands and handling Central Kitchen also the outside Catering as Banquette Department.
Brands responsible:Bennigans, La Postreria, TIKE Turkish, Dynamic Catering.
Food Cuisine Responsible: South American, Mexican, Spanish, Italian, Arabic Lebanese, Mediterranean, Arabic Oriental, Indian, South Indian, Chinese.

Duties & Responsibilities:
1- Opening & Manage a many Restaurants & Kitchen Outlets.
2- Creative of food items that signature in my name for many international Cuisines in many events & Occasions.
3- Implement a dessert items for new menus \{All type of Cakes, Cupcakes, Molten, Fondant, Cheese Cake, Mouse, & Tarts) as per the franchise facility menu.
4- Pastry & Bakery production & quality check in Central kitchen for all brands as well.
5- Planed and designed kitchens and stations for new outlets.
6- Greatly create and develop new ideas for kitchen stations and develop set menus for different occasions & events.
7- Recruited culinary team for all sections to deliver consistency and standards ensuring maximum profitability against plan.
8- Train the trainers and staff for skills improvement and kitchen performance.
9- Improve all Hygiene standards
10- Implementation of new menus and setting standards
11- Set system and standard operation procedures in all new operations to full effect
12- Supervise and coordinate all phases of Sous chef staff.
13- Formulated technical recipes and matrix's for each outlet delivering consistency and pr-determined costs
14- Menu development and analysis.
15- Developed a training manual for all back of house staff which in turn increased staff skills.
16- Created Paper work & Production Par Level for all areas of the business which increased productivity and work flow

The Brand Executive Chef is responsible for the brand back of the house operations across the region. He/she oversees staff management (hiring, training and development), menu development, food cost, staff training, Menu & new recipes planning and kitchen operating procedures in order to ensure the highest level of performance as well as the adherence to the local law, hygiene practices and the Brand’s regulations and procedures.

Monitors and guides staff and prepares weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labour costs.
Supervises food production, maintains standards and improves the image of the operation at all times and applies knife skills required for service.
Formulates clear statements of objectives in order to maintain an excellent reputation.
Develops action plans aimed to introduce new items for all staff and carries out daily briefings with production staff in his kitchen.
Reduces wastes and maintains controls to attain forecasted food and labor costs.
Assumes full responsibility for the costing of all food items produced and oversees the proper storage and receiving of food items throughout the operation.
Maintains high standards of hygiene and cleanliness at all times.
Controls, monitors and supervises the monthly inventory.

*Continental Cuisines / European Cuisines.
*Arabic Oriental & Mediterranean Cuisines.
*Eastern Cuisines / Indian, Chinese, Thai.
*Good Knowledge in Gulf food Traditional, Sea Food Markets.
*Good Knowledge in Bakery Industry.
*Professional as Butcher & long experience in raw Meat.
*Good Experience in Gulf Food Market.
*Good Experience in Food Costing & Menu Planning.