Executive Chef
SAHARY STAR FOOD SERVICES ( Nutrition & Diet Centre)
Total des années d'expérience :27 years, 0 Mois
• Planed and directed food preparation and culinary activities,
• Modified menus and create new ones that meet quality standards,
• Incorporated customer feedback in the experimentation and creation of new signature dishes,
• Discussing dietary requirements and preferences with guests
• Estimated food requirements and labor costs,
• Reduced food cost by 11% by expertly estimating purchasing needs and buying through approved suppliers,
• Recruited, managed kitchen staff, and supervised their activities,
• Performed administrative duties, and Keep time and payroll records,
• Complied with nutrition and sanitation regulations and safety standards,
• Worked closely with management to develop new marketing methods for increasing revenue
• Planned menus and developed recipes; standardized production recipes to ensure consistent quality;
• Executed daily operations of the kitchen from purchasing to production to ensure smooth running kitchen,
• Developed a method for scheduling kitchen help that improved morale and productivity
• Managed all functions of the food production,
• Supervised and monitored the chefs and their stations,
• Managed the budget, and controlled main expenses,
• Coordinated with management and staff to ensure proper communication of concerns,
• Trained all the chefs and kitchen workers regarding standard hygiene and HCCP and ensure these are implemented,
• Led a team of 40 employees and operated and arranged buffets dinners, lunch, breakfast, for up to 2000 guests
• Responsible for the day-to-day running of the kitchen
• Planned menu based on seasonal pricing and product availability.
• Maintained food consistency in quality, quantity, and presentation.
• Planned, cooked, and presented delicious dishes to the highest standard
• Led a team of 15 employees and operated and arranged buffets dinners, lunch, breakfast, for up to 750 guests,
• Supervised, coordinated, and participated in activities of cooks in preparing, and cooking food,
• Executed daily operations of the kitchen,
• Managed all functions of the food production,
• Managed a staff of 20 employees, Trained 5 cooks,
and achieved improvements in their productivity,
• Prepared and cooked fresh food for the banquet of 350 guests
• Reported to and assisted the Head Chef on a daily basis
• Maintained a high standard of Food Hygiene and Safety records
• Supervising and training junior kitchen staff
• Directed the activities of 10 staff, as well as engaged in full-service restaurant operations (food preparation, customer service, chefs, cooks, assistants, and wait staff).
• Reorganized the layout of kitchens and dining areas; and developed creative, diverse menus incorporating the cuisine commonly associated with other independent, fine dining restaurants.
• Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a South Western flair
• Supervised workers engaged in preparing and cooking foods to ensure that standards were met,
• Plated food according to restaurant artistic guidelines for an attractive presentation.
• Cultivated positive relationships with vendors to source the best ingredients at the best prices.
• Planned and directed food preparation in a fast-paced environment.
• Prepared, seasoned, and cooked Soups, meats, fish, vegetables, sauces, and other foodstuffs,
• Ensured customer satisfaction with their dining experience.
• Ensured personnel safety, kitchen sanitation, and proper food handling
• Maintained cleanliness and organization of all line workstations,
• Prepared and cooked meals: Breakfasts, Lunches, and Dinners according to A la Carte menu,
• Prepared and made salads, appetizers and sandwiches, cooked pasta, meat, fish, poultry, and seafood,
• Ensured the quality of food and determine the size of food portions,
• Prepared, seasoned, and cooked Soups, meats, fish, vegetables, and other foodstuffs before cooking,
• Prepared ingredients according to a recipe, using a variety of kitchen utensils and equipment,
• Baked, roasted, broiled, fried, and steamed meats, fish, vegetables, and other foods,
• Supervised and trained kitchen helpers in preparation, cooking, and handling of food.
• Set up and stocking stations with all necessary supplies,
• Prepared food for service ( chopping vegetables, butchering meat, preparing sauces),
• Cooked menu items in cooperation with the rest of the kitchen staff
• Replied, report, and follow Sous chef's instructions,
• Cleaned up station and take care of leftover food
• All food service standards and quality requirements. • Menu planning, ordering, and inventory. • All aspects of catering management. • Hands-on food preparation and serving when needed. • Financial reporting. • Health & safety regulations (HACCP). • Corporate marketing & promotions planning. • Training and development of employees.
• Kitchen Culinary, Restaurant Service, and HACCP & Hygiene. • All food service standards and quality requirements.