Executive Chef
Safir Bhamdoun Hotel
مجموع سنوات الخبرة :16 years, 2 أشهر
In charge for:
Taj Al Wadi Restaurant.
Room Service
Coffee shop - Times Lounge
Banquet
1. Develop menu for the restaurants: Menu offerings, Standardized recipes, Standardized portions/costs and service.
2. Develop Standard Kitchen Production Techniques.
3. Responsible for Kitchen layout design and Equipment.
4. Develop Standard purchase specifications.
5. Approve and continuously evaluate the quality of Food and Beverage supply.
6. Continuously train on new menus.
Kitchen Labor:
1. Train the newly appointed kitchen team.
2. Quality and Safety Assurance:
3. Set up the quality standards of menu offerings and kitchen operations.
4. Responsible for the Food Safety and Hygiene standards development and implementation.
5. Inventory and Cost Control:
6. Establish Par levels for Kitchen / Menu inventory.
7. Control Purchasing quality of Food and Beverage products.
8. Control Inventories and Physical counts.
Stewarding: Set up the manning, organization for the stewards through third party labor supplier /chief stewards.
►Developing the menu offering for all brands and catering.
►Setting and controlling the standardized recipes for all brands.
►Implementing the preparation /production flow of the kitchens.
.Brief of my duties: I have many years of experience in cooking field in Restaurants and Catering Division.
Organizing, leading and motivating the team work.
• Ability to cover different types of cuisines: Lebanese, Italian & International cuisines.
• Very good business sense, with communication, management and organization skills.
• Maintaining hygiene standards of kitchen and equipment's. • Ability to work smarter rather than harder, practicing the culinary art for doing things effectively.
• Paying attention towards the needs of the customers and providing them the best service.
• Capability of being efficient as well as handling multitasks for the proficient delivery of food for the client.
• Great passion for the job, great culinary skills for a better dining experience, capability to cook innovatively and ability to experiment with the dishes. • Ensuring the defined methods of cooking and garnishing, ability to know the proper quantity of ingredients for having desired flavor and keeping in mind the various diet plans if needed.
• Supervising the entire kitchen operations. Controlling all purchasing, food supply, food storing, quality of the food, cost and budget.
Develop framework planning for Kitchen.
• Ensuring health and safety regulations are strictly observed.
• Budgeting, establishing financial targets, forecasts and approving them with management. Manage the daily operation under standards accessed by the management.
Develop top quality of food products with accurate service by organizing and directing the staff.
Achieve the optimum level of guest satisfaction with high team work morale.
Prepare schedules for staff according to the forecast.
Ensure cleanliness and sanitary conditions according to health standards.
Supervise, define and propose training needs and programs.
Minimize food waste, breakages and losses by organizing the cost and handling the operation. Develop the menu, recipes and kitchen manuals.
•Prepare the daily special like hot food, main dish, stews and soups.
•Prepare daily requisition and assign duties for kitchen staff.
•Follow up on kitchen staff to control the food taste, cooking style, food presentation and buffet set up.
Preparing new menus for the kitchen with pricing, cost and profit.
My Duties: I had mobilized the kitchen and operated it from A to Z.
Create Menu and manual recipe for the restaurant.
Organizing, training, leading and motivating the team work.
Ensuring health and safety regulations are strictly observed.
Budgeting and establishing financial targets and forecasts and approving them with owner.
Monitoring the quality and services provided.
Create appropriate purchasing structures and provide strategic performance.
Maintain all the purchasing for the Kitchen and ensure adequate arrangements with suppliers.
Ensure purchasing activities with highest level of compliance, probity and risk awareness.
Obtain the greatest possible gross profit on food sales by managing the food cost.
Check the system daily, follow up on pending orders and get updated with the mark
Negotiate best price quotations, insuring the best quality for received orders.
Develop top quality of food products with accurate service by organizing and directing the staff.
Achieve the optimum level of guest satisfaction with high team work morale.
Prepare schedules for staff according to the forecast.
Ensure cleanliness and sanitary conditions according to health standards.
Supervise, define and propose training needs and programs.
Minimize food waste, breakages and losses by organizing the cost and handling the operation. Develop the menu, recipes and kitchen manuals.
Brief about my duties: Supervising the daily operations-overall direction & supervision of the entire dining hall, kitchen, & store.
Plan and control of Food & Beverage operation by using correct tools and measurement scales.
Follow up and control the Cost of Food and beverage and minimize the waste and breakage.
Forecasting, receiving, storing and issuing material (FIFO).
Training and supervising staff for better performance (implement standard to give a great food and good service).
Maintaining standards for food production, service, hygiene & sanitation.
Implement and execute the standard (manual recipe for F &B, line check ……)
Follow and control opening and closing procedures.
Prepare maintenance request needed and follow it with maintenance staff.
Conduct power shift and motivate staff to achieve and beat the daily sales (target).
Prepare weekly schedule for staff and daily side work (cleaning schedule) and make a follow up on them.
Help kitchen staff during rush hours and when we have a function.
Prepare daily and monthly inventory for sensitive items like steak, fish, chicken, dessert ….
Follow up on kitchen staff to control the food taste, cooking style, food presentation.
.
Duties: Plan and control of kitchen staff.
Forecasting, receiving, storing and issuing material.
Training and supervising kitchen staff for better performance.
Creating menu and enhancement in collaboration with camp manager.
Maintaining standards for food production, service, hygiene & sanitation.
Arranging for events (parties), controlling quality & ensuring guest satisfaction.
Prepare daily requisition and assign duties for kitchen staff (to prepare buffet and arrange parcel for onsite staff).
Follow up on kitchen staff to control the food taste, cooking style, food presentation, buffet set up
Prepare the daily special like hot food, main dish, stews, soups, and improve the menu (new items).
Duties: Responsible for Catering & Housekeeping.
Supervising the daily operations of the entire dining hall, kitchen, housekeeping & stores:
Forecasting, receiving, storing, issuing and controlling the cost (food and non food items).
Checking daily reports and submission of monthly reports on sales and tally sheets.
Training and supervising staff (Laundry, Housekeeping & Catering) for better performance.
Creating menu and development in collaboration with Royal Commission & other catering staff.
Controlling & maintaining standards for food production, service, hygiene & sanitation.
Planning, assigning duties for staff (schedule) and make follow up.
Arranging for events (parties), ensuring guest satisfaction & solving guest complaints as well.
Supervising the daily operations of the dining Staff to provide a great services for all guests .
-Beirut (pre-opening) - in Room Service & Senor Pico Latino restaurant.
waiter at banquet to provide a great service for all guests .
Commis Chef - Helper in Main Kitchen.
Hotel Management (TS3) at Vocational Lebanese Hospitality Management (Institute Bir Hassan-Beirut) (2000-2003)
Courses 1- Kitchen laboratory 2- Dining laboratory 3- Lodging 4- F& B Cost Control 5- science of alcohol 6- Food safety & Hygiene 7- Computer and information 8- English Language 9- French Language 10- Statistic 11- Financial Mathematics 12- Financial analysis