Chef De Cuisine
Pan Paci c Sonargaon Hotel
Total years of experience :16 years, 7 Months
Plan, organize, control and direct the work of employees in the Kitchen Department, responsible for food preparation while ensuring superior quality and consistency. Select, train, evaluate, lead, motivate, coach, and discipline all employ ees in the Kitchen food production area to ensure that established cultural and core standards are met. The ability to use all the IT systems utilized within the department and maintain key Operators/ trainers for each systems to ensure full utilization of all the systems relevant to the area.
1. Responsible for the day-to-day running of the kitchen
2. Planning, cooking, and presenting delicious dishes to the highest standard
3. Designing attractive menus appropriate to the hotel style and guest preferences
4. Managing kitchen staff, comprising four chefs and seven kitchen porters
5. Managing the budget and keeping track of costs and spending
6. Ordering, organizing, and managing stock
7. Liaising and negotiating with suppliers for the best products at the lowest prices
8. Estimating amounts and costs of supplies, e.g. food and ingredients.
9. Dealing with customer needs, feedback, complaints, and suggestions
10. Catering for different events including weddings, birthdays, and corporate events
11. Discussing dietary requirements and preferences with guests
12. Opening the kitchen in the morning and closing it at night
13. Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
14. Performing waste management and reduction duties
15. Performing marketing tasks to promote the hotel to the wider community.
1. Responsible for the day-to-day running of the kitchen
2. Planning, cooking, and presenting delicious dishes to the highest standard
3. Designing attractive menus appropriate to the hotel style and guest preferences
4. Managing kitchen staff, comprising four chefs and seven kitchen porters
5. Managing the budget and keeping track of costs and spending
6. Ordering, organizing, and managing stock
7. Liaising and negotiating with suppliers for the best products at the lowest prices
8. Estimating amounts and costs of supplies, e.g. food and ingredients.
9. Dealing with customer needs, feedback, complaints, and suggestions
10. Catering for different events including weddings, birthdays, and corporate events
11. Discussing dietary requirements and preferences with guests
12. Opening the kitchen in the morning and closing it at night
13. Ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations
14. Performing waste management and reduction duties
15. Performing marketing tasks to promote the hotel to the wider community.
1. Ensure adequacy of supplies at the cooking stations.
2. Preparing all hot food for the buffet, banquets, and restaurants according to the standard recipe set by the hotel.
3. Preparing requisition for required food items
4. Put effort into optimizing the cooking process with attention to speed and quality.
5. Checking food cost, and proper storage of all food items in refrigerator and freezer to maintain product freshness.
6. Maintaining a scheduled number of staff according to daily needs banquet functions & weekly forecast.
7. Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes.
8. Responsible for personal hygiene & cleanliness of the kitchen.
9. Help to maintain a climate of smooth and friendly cooperation.
Bachelor of Business Management Victoria College Comilla