Executive chef
SOPA LODGES & RESORTS HOTEL
Total years of experience :16 years, 1 Months
Reports to the General Manager
Kitchen administration
Hygiene audit
Quality checks
Staff training and development
Cost control
Stock control
Inventory control
Menu planning, costing and demonstration
Customer care
In charge of all kitchens
Member of the hotel’s HACCP Management team
Staff recruitment
Staff discipline
Handles guests’ concerns and suggestions
Handles employees’ concerns and issues
.
Maintaining the set standards of food production and presentation through proper supervision and training of the kitchen staff. Setting and implementing Standards of Hygiene (HACCP) Operations (SOPs)
Running of the physical Aspect of the Kitchen Operations. Interviewing, Hiring, Team building. Training and management of the Kitchen Staff.
Menu planning, execution, costing, presentation and Preparation and service of food.
Ensuring that consistency in food preparation is adhered to at all times satisfaction.
Administration of orders to minimize shortages, Eliminate wastage and effective stock control.
Ensuring a clean and highly hygienic working environment in the entire kitchen
Ensure correct use and maintenance of kitchen equipment.
Market survey for quality &affordable supplies
Handles guests’ concerns and suggestions
Handles employees’ concerns and issues
during the opening period
Supervision and managing all the kitchen operations
Manage food preparation and cooking.
Ensure that food quality standards are met.
In charge of pastry department and also train pastry staff of new recipe
Second in command and take charge in absence of executive chef
Cook food, either on a regular basis or for special functions only.
Plan the menu and create new recipes.
Prepare the budget, including projections of annual food and labor costs.
Train the kitchen staff to ensure the food is prepared according to budget and standards.
Perform a regular inventory of food supplies and equipment. Project future needs and place orders to ensure that they are met.
Ensure that the kitchen adheres to sanitation and safety laws
Patisserie Valerie, Fine Dining Restaurant
Palm tree is one of the largest safari camps in Southern Sudan, catering for an average 350 pax per day. In addition there are numerous workshops, conferences and special events held. The Pastry Chef is solely responsible for designing, coordinating and over sighting the new menus
Supervising & coordinating pastry kitchen operations.
Maintaining pastry quality, establishing and maintaining international standards in hygiene& sanitation, work safety and best practice.
Responsible for pro-actively managing and supporting pastry staff.
Demonstrates creativity and innovation in product development in daily operation and for food promotions.
Controls food supplies.
Maintains control of internal food stock and turn over.
Controls and plans production of special events, weddings, promotions etc
Makes recommendations for new menu products and for promotional activities
Keeps recipes updated for costing.
Coordinates schedule for staff duty roster.
Cake Decorations & etc.
The Bookfirst Restaurant it’s a chain of restaurants based in Kenya under the same roof with Nakumatt supermarkets e.g. 11 branches
Coordinating and managing the kitchen operations
Purchasing
Leading hygiene training
Supervising kitchen department
Making fancy pastries
Doing the occasional cakes
Green Corner restaurant is a four star restaurant situated in the city centre of Nairobi Kenya.
Acting as Pastry when required -
Heading the night shift
Cake decoration
Desert preparation
Marble Arch hotel is a three star hotel situated in the city centre of Nairobi Kenya.
Deserts preparations
Cake decorations
Industries Canteen Department
Worked as
Baking bread, pastries
Worked as head baker when required.
Baking bread, pastries, cake decorations
Supervision
In charge of all the operations in bakery
Baking bread, pastries
Cake decorations
Certificate in Food and Production