Executive Chef
Sharjah cooperative society
مجموع سنوات الخبرة :11 years, 11 أشهر
• Ensure that all menus are constantly updated, paying special attention to seasonal availability.
• Ensure that all menus are correctly calculated to ensure maximum gross profit.
• Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of duties.
• Ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• Liaise with management daily regarding special requirements like VIP functions.
• To ensure that all statutory hygiene requirements are diligently followed.
• Ensure that maintenance problems are promptly reported and fixed immediately to avoid delay of operations.
• Handled more than 250 staff on daily basis.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.
• Deputies in the Executive Chef’s absence.
• Ensure that all menus are constantly updated, paying special attention to seasonal availability.
• Ensure that all menus are correctly calculated to ensure maximum gross profit.
• Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of duties.
• Ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• Liaise with management daily regarding special requirements like VIP functions.
• To ensure that all statutory hygiene requirements are diligently followed.
• Ensure that maintenance problems are promptly reported and fixed immediately to avoid delay of operations.
• Handled more than 150 staff on daily basis.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster
A head chef, also sometimes known as a head cook, oversees many diverse aspects of a restaurant or eatery. They are employed at a number of food service establishments or facilities, including universities, hospitals, residential care centers and catering companies. They may also work as personal chefs. They manage and work closely with other cooks, create menu items and determine food inventory needs.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation
is economical and technically correct and within budgeted labor cost goals.
Approves the requisition of products and other necessary food supplies.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.
Develops standard recipes and techniques for food preparation and presentation which help to assure
consistently high quality and to minimize food costs; exercises portion control for all items served and assists in
establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and
monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Estimate food requirements and food/labor costs.
Supervise kitchen staff’s activities.
Arrange for equipment purchases and repairs.
Recruit and manage kitchen staff.
Rectify arising problems or complaints.
Give prepared plates the “final touch”.
Food Production: It is a department which deals with the preparation of different types of food items. It is not a visible department to the guest because it usually works in the back area. It makes the food more delicious and attractive by different style of cooking methods. Different cuisine has their own kitchen and specialized chef to work on it according to their skills. Bakery departments comes under this which include preparation of dessert, breads etc. The executive chef, a person of considerable importance and authority in any full-service hotel, runs the food production, or kitchen department. A variety of culinary specialists who are responsible for different aspects of food preparation report to the executive chef. Like any fine art, great cookery requires taste and creativity, an appreciation of beauty and a mastery of technique. Like the sciences, successful cookery demands knowledge and an understanding of the basic principles. And like any successful leader, to days professional chefs must exercise sound judgment and be committed to achieving excellence in their endeavors.
