HEAD CHEF
Total years of experience :13 years, 0 Months
@
LILY HOUSE CAFÉ.DOHA-QATAR. PRE-OPENING.
Hired, trained and supervised 20+ kitchen staff. Coordinated with team leaders on rotating work shifts and performance evaluation of kitchen and dining crew.
•Develops menu and oversees food preparation, staff supervision, quality control, supplies inventory and vendor negotiations.
•Assigns stations and work shifts of sous chefs, line cooks and kitchen crew for maximum productivity.
•Develops food preparation techniques and supplies ordering system that minimizes wastage.
•Safeguards excellent food quality and presentation to ensure that restaurant standards are kept and maintained.
•Plans and takes corrective actions to resolve issues in a timely manner.
•Implements procurement strategies to minimize costs and ensure timely delivery.
•Develops guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.
Free Lancing Head Chef -- In Marseilles France
Supervises menu planning, food preparation and staffing in 2 restaurant outlets.
Reviews and restructures meal plans to ensure that food cost is within acceptable range and food quality is not compromised
Collaborates with the Corporate Chef in creating new recipes.
Directs kitchen team activities to assure top quality meal service -accurate food preparation, attractive plating, and timely delivery at precise food temperature.
Meets with restaurant managers twice a month regarding restaurant sales, menu, customer feedback and inventory
Interviews, trains and supervises front- and back-of-house employees
Oversee Back of the House operation, including quality production, quantity and cost control,
Appearance and temperature of the finished product, and promptness (timing) of service,
From the kitchen into the dining room and for deliveries, catered events, etc. Supervises and
Directs culinary staff associated with the Back of the House Operations.
Provide leadership and technical oversight, development to the Culinary Team in fast- paced,
High- volume, diverse environments.
Head Chef At BOCCINI Italian, Fine Dining Mar .2017 ToOct.2017 Pre-Opening.
KUWAIT CITY.
Conceptualized and prepared special dishes and promotional items using locally grown organic products.
Responsible for all in-house procedures involving food purchasing, event scheduling, menus, hiring and training procedures.
Hired, trained and supervised staff members on company procedures.
Updated operational policies and procedures.
Managed all purchasing, inventory, and food cost control.
Trained staff in preferred methods and delegated daily operations.
Managed recruiting and scheduling of full time and seasonal kitchen personnel
Responsible for interviewing, hiring and scheduling of all kitchen staff.
Maintained relationships and managed all ordering with reputable food purveyors.
Designed and executed menus, quality control, and seasonal specials.
- At Baker’S & Spice
PRE- OPENING)
* Plan and develop menus and specials according to budget.
* Recruit train and oversee high-performance team.
* Inspect outgoing dishes for cleanliness and accuracy.
* Supervise kitchen cleaning procedures before during and after shifts.
* Adhere to all regulations and guidelines for safe food handling.
* Oversaw quality assurance for all dishes.
* Established consistent procedures to maximize guest enjoyment.
* Trained and motivated new kitchen staff.
* Controlled food wastes and implemented improved process to minimize losses.
* Meticulously managed the presentation of dishes.
* Systematically tasted and smelled all prepared dishes and observed color texture and garnishes.
* Analyzed food costs and ensured adherence to budget.
* Inspected kitchen cleanliness and procedures frequently.
* Coordinated meal preparation and station assemblies.
* Sourced quality farm-to-table and game ingredients
Manage the kitchen, food preparation, supplies ordering and kitchen staff for general foodservice and functions.
•Prepare and properly present food for regular service and functions.
•Supervise and coordinate activities of kitchen staffs.
•Collaborate with restaurant manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price.
•Ensure all food is prepared according to the recipe
•Lead by example utilizing a “hands-on” approach to management.
•Establish and develop a highly motivated, pro-active culinary team with the highest ethical standards that delivers a cost effective and quality oriented service product.
•Determine how food should be presented, and create decorative food displays.
•Inspect supplies, equipment, and work areas to ensure conformance to established standards.
•Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
•Monitor sanitation practices to ensure that employees follow standards and regulations
•Recruit and hire staff, including cooks and other kitchen workers.
•Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Arrange for equipment purchases and repairs.
•Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
•Supervise and coordinate activities of cooks and workers engaged in food preparation.
•Check the quality of raw and cooked food products to ensure that standards are met.
•Check the quantity and quality of received products to ensure items are as ordered and Standards are met.
•Demonstrate new cooking techniques and equipment to staff..
•Coordinate planning, budgeting, and purchasing for all the food operations
•Plan, direct, and supervise the food preparation and cooking activities of the restaurants
•Ensuring high standards of workplace safety Environment.
•Complete reports in a timely manner (revenue report, inventory report/variance reports, End of Month reports)
•Enforce cost control procedures and monitor waste and breakage.
Royal Caribbean International -
To pick up A la Carte orders according to the set standards of quality, quantity and speed.
•Responsible for training fellow chefs, new colleagues, cross trainees and other work force.
•Supervision and training of the
Prepare food and assist Chef De Partie, help in doing miss-en-place for the next day.
•Taking training on regular basis like safety, hygiene, and work practices, maintaining all food logs.
•Preparing food and simultaneously supervise the food preparation being done by the subordinates. Taking handover from previous shift.
•Handled the Vegetarian, Vegan, Kosher section.
•Worked in Larder, butchery, hot Kitchen and Lounge.
•Taking training on regular basis like safety, hygiene, and work practices, maintaining all food logs.
•Maintaining quality of food as per the standards, Ensure minimum wastages.
•Taking handover from previous shift.
•Effective guest interaction to enhance guest satisfaction
•Making Continental flavors for buffet in kitchen
•Efficiently managing the ingredients and system for set course menu as it changes Monthly
•Taking appropriate action to maintain the competitive status and profitability of the operation.
•Assuring appropriate standard to food safety act sanitation practices are followed
•Adjust menu periodically to create a point of difference in the market place.
courses: Hospitality Management