موسى سرور

Responsible for 12 Cinescape Locations (Across Kuwait Market), Q8 Karting (Alkout Mall), 2 Colossus Gaming Lounges (Sama Mall Jahra & Khaitan), 1954 Dining Room Restaurant and Main production facility (Souk Al Kout), Tennis Academy Lounge & Kiosks (360 Mall) and The Arena Kuwait (360 Mall).

- Have been able to achieve a profit revenue during the Pandemic for over than 52% through delivery services within less than 3 months’ time period.
- Created & implemented a brand-new Menu SOP’s for all mentioned brands from scratch including training within 6 months’ period.
- Making sure that each Brand follows its SOP consistently.
- Developing Dine-in & QSR’s Menus (Food specification manual, Costing & Menu engineering).
- Responsible to maintain EBIDTA, P&L’s, Food Safety of each brand.
- Overseeing revenue and expenditure management.
- Establishing business strategies for the business function and maintaining strategic business partner relationships.
- Plan cost-effective operations & market development activities.
- Analyzing problematic situations & occurrences & providing solutions to ensure company growth.
- Focusing on Customer satisfaction and speed with quality of service while meeting/exceeding financial goals.
- Involve to input towards all F&B Marketing activities.
- Excellent communicator with a strong ability of multitasks with an efficient decision under pressure.
- Ensuring that operational standards are met in regard to sanitation codes & laws, and loss prevention.
- Continuously evaluate the performance and encourage improvement of the personnel in the F&B Dept

Performed the Opening & Developed within a period of 1 year & 8 months 10 brands with total of 13 branches:
- Black TAP (American Brand, Craft Burgers & Shakes) 2 Branches (New Alkout & 360 Malls)
- Bianca (Italian Cuisine) New Alkout Mall
- MoRE (International Cuisine) New Alkout Mall
- Glow (Ice Cream Brand) New Alkout Mall
- Glow Café (Home Brand, Ice Cream, Beverages, Crepes & waffles) Souq AlKout Fountain
- Kaak w Rqaq (Home Brand, Lebanese & Kuwaiti Food) Souq AlKout Fountain.
- 1954 Dining Room (Home Brand under Cinescape, Kuwaiti Fusion Food with an international twist) Souq Alkout.
- Giants Gaming lounges (Home Brand under Tamdeen Entertainment, Fast food/Snacks & Coffee Shop) 2 Branches: Sama Mall in Khaitan & Sama Mall in Jahra)
- Food Hall, Go Kart Café, Tennis Academy lounge, Tennis Kiosks & 2nd branch of Glow Café: developed home brands & awaiting in pipeline to be open.

Promoted from being Group Executive Chef to Head of Culinary & Operations during first year of employment.

Currently involved, responsible & supporting in all Culinary & Operations aspects from start to finish including Projects as built, Concepts, Designs, Kitchen Layouts, equipment, training, Marketing strategies, Legality documents, Supply Chain, Food safety, Food recipes, openings, Audits, consistency, service, P&L, labors/Head count, Menu Developments, Team Developments.

1. Train and manage kitchen teams on all related culinary activities
2. Standardize production recipes to ensure consistent quality
3. Establish and maintain quality standards across all markets
4. Ensure proper equipment operation/maintenance; and ensure proper food safety and sanitation in kitchen
5. Lead, coach and develop culinary teams achieve guest satisfaction while maintaining effective costs and profits management with consistent execution
6. Lead the brand culinary teams on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
7. Lead on setting new standards of culinary and operations excellence for the brand and ensures all kitchens provide safe, eye appealing and properly flavored food up to brand standards.
8. Improve cost structure by improving back of the House operating efficiency through maximizing the productivity of the staff
9. Provide coaching and guidance on improving the mindset and skill set of BOH kitchen head chefs, sous chefs and CDP’s and provide them with the appropriate tool set to perform their jobs
10. Work with restaurant manager to improve the product knowledge of menus and ranges for the Front of the House
11. Conduct regular visit to all locations and conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness and safety Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
12. Manage and monitor all stores POS Recipes, variance reports, waste, staff meals, stock on hand and margin reports, to meet brand plans
13. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
14. Drive first class hospitality service standards across the area ensuring full delivery of area business plan supporting overall business strategy
15. Manage stock count processes and limit stock variances and stock wastage
16. Ensuring that every guest has a memorable experience and recommends us to friends and family

- Opening & Responsible of 17 Branches located in different regions (Kuwait - Qatar - KSA - Bahrain - Jordan & Lebanon)
- Responsible for culinary development and maintaining the entire kitchen operations for all existing outlets as per brand standard
- Develop, implement and innovative food ideas, new or revised menu/recipe items to increase the sales of the food in the brand.
- Research & designee the food on know what consumers want and anticipate profits base on a solid market trends study, current issues & daily operations.
- Developing new procedures or streamlining processes of preparation and cooking procedures, kitchen designs, and menu mix optimization.
- Lead, coach & develop culinary teams to achieve guest satisfaction while maintaining effective costs and profits management with consistent execution.
- Ensure that all new kitchens are fitted with the correct equipment according to the requirements of the concept and conform with the company hygiene standards.
- Ensure the kitchen lay out maximizes the work flow efficiency of the team especially during production or service.
- Ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.
- Source new products or replace existing products for better quality, evaluating their cost effectiveness.
- Review & Develop the Job descriptions of the Executive Chef and Chef teams according to business needs.
- Assist in the delivery of any other project such as outside catering / home deliveries / new brands within the casual dining subdivision.
- Liaise with the Business Manager should any operations issues involving food or kitchen not resolved.
- Organize regular meetings with the Executive Chefs in order to maximize productivity, creativity and ensure efficient communication.
- Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas and food storages at all times
- Assist marketing in any food related activities / promotional work.
- Set the budget along with the Business Manager including; food cost, kitchen manning and kitchen investment for each site
- Prepare necessary data for the budget in area of responsibility; project annual food and labor costs and monitor actual financial results; take corrective action where necessary to ensure that financial goals are met in coordination with the Operations Managers responsible.
- Deliver to the business the annual budgeted food cost / margin / kitchen payroll for each site.
- Ensure quality is maintained at all times and a higher margin is not a result of a quality drop
- Prepare the initial sales mix for any change of menu with correct recipe costs and proposed pricing in order to guarantee the budgeted food cost, and submit it to the Business Manager.

Kuwait Market - Brand PF Chang's

- Supervising, assigning and delegating work tasks and giving direction to the Sous Chefs and entire kitchen staff.
- Preparing or delegating work schedule for all kitchen staff members.
- Supervising & training Sous Chefs on procedures, recipes and company policy.
- Supervising and facilitating training of all food prep and execution of all menu, procedures & recipes to all kitchen staff.
- Directing and guiding all kitchen staff.
- Responsible for interviewing, hiring & discharging all culinary employees.
- Responsible for food cost & inventories.
- "Continual Culinary Development" of entire staff.
- Responsible for maintaining all product quality standards by performing regular line checks.
- Ensuring proper timing & production of all food orders.
- Accountable for following / exceeding safety & sanitation guidelines by law.
- Development of Sous Chef team (ordering, scheduling, food cost, labor cost)
- Performance appraisals & reviews of Sous Chef.
- Repair & Maintenance of kitchen equipment and facility.
- Providing a clean & safe environment for the employees & guests at all times.
- Developing & maintaining healthy vendor relationship.

The Butcher Shop & Grill - Head Chef

- Hand on hand with RM managing all aspects of food service operations (profit and loss responsibility).
- Hire, train, motivate, supervise, evaluate and schedule employees.
- Oversee inventory control, ordering, food sanitation and quality control of food products.
- Maintain excellent customer service by stressing "the customer comes first" in all weekly employee meetings.
- Contribute in developing new menu items.
- Managed a staff of 20, responsible for culinary aspects that are needed to operate the restaurant.
- Responsible for all cost recipes & food specification.
- Dealing with all the suppliers according to the brand & company standards.
- Responsible of purchasing and maintaining good supplier relationship. (LPO, Stock par level, purchasing, receiving & booking via Micros system, web client).
- Maintaining the Hygiene standard and food safety at the restaurant through HACCP program.

Paul Restaurant (April 2006 till Sep 2008)

- Uncommon ability to estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
- Inspect received items of food and supplies for the purpose of verifying quantity, quality and specifications of orders and complying with mandated health requirements.
- Inventory food, condiments and supplies for the purpose of ensuring availability of items.
- Managed a staff of 8, responsible for all aspects of financial and managerial tasks that are needed to operate the restaurant.
- Hands on in kitchen operation & fully responsible of Food quality & presentation.
- Promoted from CDP (at Main Kitchen in-charge) to Sous Chef (Al Kout outlet in-charge) followed by Kitchen Chef based on exemplary job performance.