mateen bhasha

• Maintain the standard of menu and brand reputation
• Maintain food safety hygiene, cleaning and sanitation
• Conduct weakly and daily class Train the staff basic food safety of kitchen
• Do the work shop weakly basis in restaurant to improve the dishes knowledge to cooks and front house
• Add new dishes in menu and making costing to submit
• Make the kitchen team strong maintain to help each other in busy times
• Able to manage a diverse team as well as priorities and organize a large workload.
• Handling emergency situations i.e. having to produce large amounts of extra meals at the last minute. .
• Taking weekly inventory. In coding, pulling out reports and make final report send to ops team.
• Communicate with receiver daily regarding ordering of stock maintain cog’s required amount.
• Communicate daily with ops team for any approvals send daily reports.
• Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.
• Making sure that all food which is presented to clientele is done so in a timely manner and in the correct sequence.
• Giving both positive and negative feedback to kitchen staff on a daily basis.
• Providing appropriate training for all members of staff.
• Ensuring that all cleaning rosters duties are carried out properly and that relevant administrative records are updated.
• Checking quantity and quality of food received from suppliers, and then writing food cost reports for senior managers.
• Developing and maintain good working relationships throughout the catering team.


Managing

• Schedule
• optimization
• Supervising
• Leadership skill
• Making per level
• Forecasting

Culinary

• Dish specification
• Food sampling
• recipes
• Kitchen management
• Special diets
• Induction training

Dynamic

• Exceptional host
• Leading by example
• Inspiring people
• Team player
• judgement Positive attitude

Smart

• Food ideas
• Preparing New recipes
• Food costing new dishes
• Problem solving
• Effective planning skills
• Innovative

working as a head chef

it's was a great experience work in huge menu and well standard busy restaurant. learn alot busy multi million dollar making restaurant.