Private Chef
Private
Total years of experience :14 years, 11 Months
➢ Plan menus according to the owner's needs and diet restrictions and plan other menu options for the owner: create explore new cuisines and recipes.
➢ Direct the operation or organization of kitchen and all food-related activities, including the presentation of food.
➢ Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas.
➢ Shop / Order food for kitchen supplies and equipment as required.
➢ Prepare foods for cooking and serving.
➢ Plan and prepare food for parties, holiday meals, lunch ones and special private functions hosted by the owner.
➢ Travel with the owner's vacation homes to provide meal preparations at these locations
➢ Check store supplies or kitchen goods or storage areas and ensure proper food handling is observed.
➢ Properly insure of the label and store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, refrigerator, freezer or cooler.
Part Time Contract
Main Duty is to organize the group and supervise the work in terms of Quality, Train the Staff and evaluate their performance, develop the Menu and Set recipes, reduce the cost by managing the wastage, Supervise Occasions and Champion Compaction’s Sponsor, Launch New Branches (Dubai Branch, WTC Branch in Abu Dhabi, Zayed City Branch), Apply hygiene practices, Organize monthly plan’s memberships … etc. Including:
➢ Manage day-to-day Kitchen operations and Culinary team
➢ Execution of Daily Food Service, Quality, Technique, Portion, Presentation and Food Cost Control
➢ Support management with Catering Proposals, Menu Pricing and Menu Innovation
➢ Track food costs while Managing Vendors to provide Standard Cost-efficient Products
➢ Estimate Food Consumption and Requisition of Food Purchase
➢ Standardize Production Recipes to ensure consistent quality
➢ Responsible for continued growth of overall catering: Cost, Quality, Presentation and Innovation
➢ Execute all off-site Catering that requires on-site support
➢ Assist Manager of Sales & Marketing in Menu Planning and Costing for Special Event Catering
➢ Collaborate with General Managers on expense tracking for accurate financial projections
➢ Responsible for all the kitchen purchasing
➢ Ensure that appropriate Sanitation, Maintenance, and Safety Standards are followed
➢ Implement and maintain Culinary Excellence Standards
➢ Train and manage kitchen personnel and supervise all culinary activities
➢ Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
➢ Reduced food costs by 30% percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
➢ Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas.
➢ Maintained updated knowledge of local competition and restaurant industry trends.
➢ Regularly interacted with guests to obtain feedback on product quality and service levels.
➢ Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
➢ Recruit interview hire train and supervised front- and back-of-house employees Initiate and maintain excellent vendor relationships
➢ Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas.
➢ Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
➢ Perform monthly inventory duties plate and recipe costing menu designs.
➢ Maintain skilled kitchen staff by properly coaching, counseling and disciplining employees.
➢ Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
➢ Inspect kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
➢ Prepare operational reports and analyses and made appropriate recommendations about progress and negative trends.
➢ Plane lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
➢ Plan and develop menus and specials according to budget.
➢ Ensured customers are served well-on-time and effectively.
➢ 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.
➢ Monitor food expenditure and Perform product inventory.
➢ Verified proper portion sizes and consistently attained high food quality standards.
➢ Maintained updated knowledge of local competition and restaurant industry trends.
➢ Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
➢ Created sculptures & Decorated Buffet for major events such as weddings and private corporate parties.
➢ Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
➢ Regularly interacted with guests to obtain feedback on product quality and service levels.
Professionalize study of Art Culinary and Hospitality
