Mohamad Fayad

Control and direct the food preparation process and any other relative activities, Construct menus with new or existing culinary creations ensuring the variety and quality of the servings, Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages, Arrange for repairs when necessary, Remedy any problems or defects, Be fully in charge of hiring, managing and training kitchen staff, Oversee the work of subordinates, Estimate staff’s workload and compensations, Maintain records of payroll and attendance, Comply with nutrition and sanitation regulations and safety standards, Foster a climate of cooperation and respect between co-oworkers.

Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas, and for planning the cooking of dishes based on the number of customers expected. Also in charge of costing up all menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas.
Duties
• Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.
• Making sure that all food 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.
• Managing the day-to-day administration of the kitchen.
• Providing appropriate training for all members of staff.
• Checking quantity and quality of food received from suppliers.
• Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
• Developing and maintain good working relationships throughout the catering team.
• Putting together daily production sheets and delegating specific tasks to individual employees.

cold and hot appetizers, grill, wood mix grill

genaral work as assistant chef

general work of assistant chef