مروان السردوك

the culinary operations as well pre-opening of new outlets in KSA - UK - UAE
•Pre-opening Central production units creating SOPS - line buildup recipes - SUB recipes for bulk production, including video recipes. ( monitoring the work flow production from receiving orders and segregating the orders for each section or department in the central kitchen to produce the quantity required as per the production plan and par level required.
•Monitoring chefs In Charge by daily routine of inspection if the proper recipes have been followed.
•Cross training between all departments to reduce headcounts on production and maintain quality standards
•development of new recipes as per menu engineering and trend.
•Building a motivated and effective team that delivers consistent operational standards and brings dynamism to the production and menu to remain competitive in the market.
Responsible in assisting in all aspects of brand standards, hygiene and safety practices, team recruitment and development in line with the Company's specific policies and procedures whilst enhancing the brand image of the business.
•Responsible for effective planning, delegating, coordinating, staffing, organizing and decision making to attain desirable profit-making results for the culinary operations and act as the mentor to all the Head Chefs of the respective business.
•Creating new menu items, menu engineering and development

CAFÉ | JAPENGO CAFÉ | NOW CAFÉ | CAFÉ HAVANA | CHINA TIMES | MINI CHINESE | BELLA DONNA

•Control the culinary operations as well as overseeing the Head Chefs of the respective business units on their day to day responsibilities that result in the Culinary experience from the assigned kitchens.
Building a motivated and effective team that delivers consistent operational standards and brings dynamism to the production and menu to remain competitive in the market.
•Responsible in assisting in all aspects of brand standards, hygiene and safety practices, team recruitment and development in line with the Company's specific policies and procedures whilst enhancing the brand image of the business.
•Responsible for effective planning, delegating, coordinating, staffing, organizing and decision making to attain desirable profit-making results for the culinary operations and act as the mentor to all the Head Chefs of the respective business.
•Creating new menu items, menu engineering and development