Executive Chef/Production manager
Indpendant food company
Total des années d'expérience :24 years, 0 Mois
Diversified role of production manager involves me to be the part of pre- opening team for new brands and different outlets and central kitchen.
Presently in KSA for Parker’s and salt And central kitchen operational planning and implementation.
Being involved with trials of new concepts Such as Public, candy Etc.
Managing the restaurant kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOP and standardized menu guidelines;
Monitoring regular standards of production to ensure highest level of quality;
Management and development of kitchen staff;
Managing the F&B budget across the kitchen operations in consultation with the General Manager;
Monitoring all aspects of the budget pertaining to the control of the restaurant’s food costs;
Management of new concepts / ideas and menus for all special events and functions while encouraging employees to put forward their ideas and utilizing them wherever practical;
Ensuring HACCP standards are implemented and ensuring all relevant staff are trained in and follow the appropriate hygiene standards as per Municipality requirements at all times;
Ensuring consistent on the job training sessions are devised and run regularly for culinary colleagues and promote health and safety;
Participate in the recruitment process of all kitchen staff in consultation with the General Manager and HR Advisor.
Brand Chef
July 2017 - July 2019 Dubai, United Arab Emirates
Managing the restaurant kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines;
Monitoring regular standards of production to ensure highest level of quality;
Management and development of kitchen staff;
Managing the F&B budget across the kitchen operations in consultation with the General Manager;
Monitoring all aspects of the budget pertaining to the control of the restaurant’s food costs;
Management of new concepts / ideas and menus for all special events and functions while encouraging employees to put forward their ideas and utilizing them wherever practical;
Ensuring HACCP standards are implemented and ensuring all relevant staff are trained in and follow the appropriate hygiene standards as per Municipality requirements at all times;
Ensuring consistent on the job training sessions are devised and run regularly for culinary colleagues and promote health and safety;
Participate in the recruitment process of all kitchen staff in consultation with the General Manager and HR Advisor.
Job responsibility: Pre opening only
Managing the restaurant kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines;
Monitoring regular standards of production to ensure highest level of quality;
Management and development of kitchen staff;
Managing the F&B budget across the kitchen operations in consultation with the General Manager;
Monitoring all aspects of the budget pertaining to the control of the restaurant’s food costs;
Management of new concepts / ideas and menus for all special events and functions while encouraging employees to put forward their ideas and utilizing them wherever practical;
Ensuring HACCP standards are implemented and ensuring all relevant staff are trained in and follow the appropriate hygiene standards as per Municipality requirements at all times;
Ensuring consistent on the job training sessions are devised and run regularly for culinary colleagues and promote health and safety;
Participate in the recruitment process of all kitchen staff in consultation with the General Manager and HR Advisor.
Job responsibility
Ensure that all kitchen /commissary are prepared consistently and according to standard recipes.
Supervise and ensure the all sections are ready for service on time.
Check daily all storage areas and keep the orders to par or to accordance to the volume of business.
To ensure care and orderly handling of raw products.
Check whether prep is done according to recipes and specifications.
Control food and operating costs by reducing wastage.
Create daylily specials and themed promotions in line with restaurant concept.
Be involved in setting menus and prices.
Ensure that employees are reporting to duty punctually and in proper uniform.
Training and refreshing of new and old employees
People management and development.
Build and efficient team of employees by taking and active interest in their welfare safety and development.
Ensure that all employees have a complete understanding of and adhere to the company’s policies relating to health and safety fire and hygiene.
Job responsibility
To establish a catering operation near Yas marina Abudhabi, close to formula 1 track
Responsible for staff recruitment, training.
Menu development and engineering.
Supplier identification and establishing for procurement
Coshh and Haccp identification and implementation
Continental and international cuisine in charge.
Responsible for setting up a café for Etihad modern art gallery called art house cafe
Job responsibility
To control food cost which was very high?
Responsible for staff recruitment and intake.
Settings par level for prepping and ordering.
Financial responsibilities include stock control and stock taking
Report to the director of restaurant.
Responsible for menu changing and development.
Responsible for purchasing and ordering.
Responsible for maintaining health and safety regulation are in place and properly followed.
Job responsibility
Opening a new restaurant and training all the staff under me
Responsible for staff recruitment and intake.
Settings par level for prepping and ordering.
Financial responsibilities include stock control and maintaining gross profit to company standards.
Other responsibilities include maintaining all records pertaining to BOH (back of house, kitchen) to company standards i.e. healthy and safety food safety and training records up to date.
Checking that company specified practices are followed while preparation of
Food etc
Responsible for maintaining labour budget on a weekly basis for kitchen
Would report to Area manager and General Manager.
Preparation of various reports regarding sales and GP on a weekly basis.
Responsible for setting up a coffee shop to provide a facelift for the property. Planning of menu and other daily routine for the facility.
Presenting a new menu for the restaurant and room service. Remodeling and resetting of the kitchen as per required norms. Re-organising the banquet menu
Responsible for feeding up to 30th thousand US Army soldiers and Other Contractors Daily.
Handling of different Staffs from different countries in terms of duty allocation and if any special functions.
Responsible for the Smooth work of marmite Kitchen where the meals are prepared and then packed in boxes and sent out to different units.
Checking the temperature of meals, which go out, duly noted and presented as a report for the Army to review on a daily basis
Providing weekly report
Managing The Continental and Grade Manger.
Menu Planning for the Hotel, Food Festivals and Important Banquet Function. Placing Purchase orders for Direct Purchases.
Checking and forwarding indents According to Forecast sales. Year end Budgeting.
Relationship building with customers and colleagues. Cross-functional planning and Co-ordination.
Providing Training classes for staff
(1 year 7 months)
* Working in Tandem with the staff assigned in continental kitchen.
* Preparation of various styles of cuisines.
in
Food Production management