head chef
ajwad hospitality- mohamed yousef naghi
Total years of experience :3 years, 1 Months
Ensuring Culinary Standards and Responsibilities are met
• Maintains food handling and sanitation standards.
• Performs all duties of Culinary and related kitchen area employees in high demand times.
• Overseas production and preparation of culinary items.
• Ensures employees keep their work areas clean and sanitary.
• Works with Restaurant and Banquet departments to coordinate service and timing of events and meals.
• Complies with loss prevention policies and procedures.
• Strives to improve service performance.
• Communicates areas in need of attention to staff and follows up to ensure follow through.
• Leads shifts while personally preparing food items and executing requests based on required specifications.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Checks the quality of raw and cooked food products to ensure that standards are met.
• Creates decorative food displays and assists in determining how food should be presented.
Supporting Culinary Team Activities
• Leading daily shift operations.
• Ensures all employees have proper supplies, equipment and uniforms.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures completion of assigned duties.
• Participates in the employee performance appraisal process, giving feedback as needed.
• Handles employee questions and concerns.
• Communicates performance expectations in accordance with job descriptions for each position.
• Participates in an on-going employee recognition program.
• Conducts training upon schedules and when appropriate.
• Monitors employee's progress towards meeting performance expectations.
Maintaining Culinary Goals
• Held & Participate in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
• Create Support and Assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Providing Exceptional Customer Service
• Sets a positive example for guest relations.
• Eliminate& Handles guest problems and complaints if happens
• Empowers employees to provide excellent customer service within guidelines
Additional Responsibilities
• Reports malfunction in department equipment.
• Purchases appropriate supplies and manages food and supply inventories according to budget.
• Attends and participates in all pertinent meetings.
hotels management bachelor's degree
