Executive Chef
Sevens Holding
Total years of experience :13 years, 11 Months
Controlling and directing the food
preparation process and any other relative
activities
Constructing menus with new or
Approving and “polishing” dishes
Plan orders of equipment or
Arrange for repairs when necessary
Remedy any problems or defects
Be fully in charge of hiring, managing
Oversee the work of subordinates.
Estimate staff’s workload and
Maintain records of payroll and
Comply with nutrition and sanitation
existing culinary creations ensuring the variety
and quality of the servings
before they reach the customer.
ingredients according to identified
shortages
and training kitchen staff
compensations
attendance
Supervising, developing and counselling staff in kitchen.
- Planning menus and overseeing the production of banquet food operations.
-Helped to ensure the proper requisitioning and controlling of supplies.
-Correcting the presentation and portioning of food according to the company.
-Ensuring the high standards of hygiene, cleanliness and safety are maintained
throughout all kitchen areas all the time.
-Cooking or directly supervising the cooking of items that require skilful
preparation.
-Evaluated food products to assure that quality standards are consistently
attained.
-Provide training and professional development opportunities for all kitchen
staff.
-Support safe work habits and a safe work environment at all times.
-Mentored and trained junior staff, improving performance in general.
-Prepared meals for lunch and dining services with an average of 100 tables per day.
-Managed relationships with vendors, negotiating prices of ingredients and equipments, helping to save on budget.
-Collaborated with Head Chef onemu design and innovative recepies.
-Helping to developed menu, increasing sales.
-Opening and closing the stablisment.
-Food preparation and cooking.
-Cleaning and sanitation.
-Assist in keeping the kitchen, refrigerator, sanitary and orderly by cleaning utensils, equipment, fixtures and work areas.
-Contribute ideas to menu development.
-Promote professional work habits and contributed to maintaining a safe and positive environment.
-Provides friendly and helpful customer service.
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