محمد بازازا

 Coordinate the daily requisitions and orders for the FOH, and BOH.
 Lead managers and staff through their culinary roadmap by challenging their food and safety
knowledge.
 Provide food quality consistency in line with standards.
 Assist the Restaurant General Manager in the Sales Budget and projection through a study of
the P&L and G&L.
 Conduct weekly stock check inventory/ Monthly stock take inventory to ensure that the
restaurant’s consumption meeting the potential. Weekly inventories are very important to
maintain the cost budget.
 Ensure that the Food Safety standards are well implemented, depends on the company food
safety level starting from the Basics to reach ISO 22000.
 Develop and transmit know-how to the kitchen team through training, coaching and
consistent interaction.
 Capable of replacing any member of my team when circumstances dictate.
 Implement safety and quality control measures throughout the production process.
 Work with Operations and HR Managers to identify shortfalls in staffing or address such
issues.
 Ensure that kitchen expenses are within budgeted limits
 Hold maintenance checks to ensure that no equipment’s breakdown, and maintain a “LIKE
NEW” equipment.
 Contribute to the positive image of the brand.
Plan kitchens for new opening, such as equipment, Vendors seeking and negotiations, kitchen
utensils, and kitchen map drawing to decide the work flow.
 Assist supply chain, and plan stock levels pipelines whether there is import from other
countries required. Currently I plan more than 600 food SKUs, and 150 non stock SKUs.
Putting them in the pipeline depending on a six months study of sales and item movement.
Taking into consideration not to fall in OOS, and/or Expiry. Perfect planning avoids waste and
profit loss.

Garcia’s Restaurant & pub - Beirut, Hamra (previous location, Dbayeh is the current location)
 Central Station Restaurant & pub - Beirut, Ashrafieh, Mar mkhayel. (opening)

• Achieves food margin
• Leadership.
• Delivery of Food Service
• Systems Compliance
• Delivers Company Standards
• Personnel Skills
Responsible for all food related such as Quality, Standards, Hygiene, Safety, Meet the company margin, and training for staff.

Handling groups, standalone restaurants, and cafes.
Assist the team by demonstrations for Chefs on all products such as Argentinean beef, Lamb Weston products.

Kitchen Manager, responsible for cost, inventory, schedule, food quality, hygiene, staff.

Kitchen manager, responsible of food quality, hygiene, staff, and Purchasing.