Group Executive Chef
Blind Hospitality
Total des années d'expérience :25 years, 4 Mois
Report to Executive chef.
• responsible of the daily food production for outlet and ensure top-quality products, as per the Hotel standard
• Planning and organizing.
• To plan the yearly revenue and profit target
• Operation & production quality
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Maintain Highest standards of food hygiene and adherence with all health & safety standard
• Menu planning & costing
Interacts and communicates with Outlet Manager on daily basis and makes sure all food items sent to the Outlets is well explained
• Report to Executive chef.
• responsible of the daily food production for outlet and ensure top-quality products, as per the Hotel standard
• Planning and organizing.
• To plan the yearly revenue and profit target
• Operation & production quality
• Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
• Maintain Highest standards of food hygiene and adherence with all health & safety standard
• Menu planning & costing
Interacts and communicates with Outlet Manager on daily basis and makes sure all food items sent to the Outlets is well explained
Help in the preparation and design of all food menus . Produce high quality plates both design and taste wise. Ensure that the kitchen operates in a timely way that meets our quality standards. Fill in for the Executive Chef in planning and directing food preparation when necessary. Resourcefully solve any issues that arise and seize control of any problematic situation. Manage and train kitchen staff, establish working schedule and assess staff’s performance. Order supplies to stock inventory appropriately. Comply with and enforce sanitation regulations and safety standards. Maintain a positive and professional approach with co-workers and customers
Work as an acting Executive chef and direct report to GM.
Attened morning meeting, f&b meeting, p&l meeting
Menu planning
Staff payroll
Staff training
Creat SOP for the organization and apply in the department.
Arrang Food promotion, theam dinner and food festival.
Meet with customer
Managed 42 staff preparation of food in all the outlet. Creat unique menu item and plate presentation. Standardized innovative presentation production recipes maintain consistence cuisine and guest satisfaction. Participate in developing and implementing.Follow origination Police and procedure for smooth operation and food safety. Plan monthly staff schedule according to food production. Monitor equipment maintenance and sanitization of kitchen facilities
.ichotelsgroup.com
Crowne Plaza Muscat enjoys a spectacular setting in 10 acres of beautifully landscaped gardens in Muscat's fashionable Quorum height area. This hotel operated with 145 rooms, 6 F&B Outlet, 4 Banquet & 1Lawn (capacity 1500 people
Oversee the preparation, cooking, and presentation of meals in a restaurant. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
Taskforce during AL Bustan Palace Renovation Time.
Maintaining high standards of hygiene .Preparing the ingredients for a more senior chef .Measuring dish ingredients and portion sizes accurately .Dealing with deliveries and stock rotation
An order to my station cooks and ensures each menu item is prepared on time. Oversees all preparation, cooking and presentation for plates. Assist with cooking, preparation and plating when station chefs are absent. Also ensures that all health and food safety standards are practiced and helps troubleshoot any kitchen issue that may arise.
Cidade De Goa
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