sous chef de cuisine
patchi
Total years of experience :6 years, 6 Months
Control and direct the food preparation process and any other related activities
• Design and construct menus with the kitchen team to ensure the variety and quality
of the servings
• Manage food cost controls to contribute to Food & Beverage revenue
• Approve and “polish” dishes before they reach the customer
• Prepare procurement planning according to the restaurant’s vision and menu plans
ahead and ensure consistency in quality of product at all times
• Arrange for repairs when necessary and remedy any problems or defects
• Work with the Executive Chef for hiring, managing and training of the kitchen staff
and supervise the work of subordinates
Responsible for overall daily kitchen operation of Babel (Kuwait) Restaurant which seats 350.
• Ensure maintenance of the highest possible standards throughout the restaurant,
events and staff restaurant
• Plan and design some menus, keeping items current and in line with market trends
• Carry out costing and create standard operating procedures for dishes
• Conduct appraisals and work on development plans for staff including direct reports
• Actively involved in attending training sessions and development programs
• Ensure compliance with health and safety policies, as well as completion of
all documentation
Quality Control Training Program (Babel | Kuwait)
Person In Charge Training Program (Babel | Kuwait)
Oversaw banqueting functions for up to 500 people
• Conducted daily food ordering, maintaining stock and minimizing waste
• Worked with Executive Chef on developing and executing new menus, budget
control, monthly stock takes and maintaining wastage book
• Ensured standards of hygiene were maintained and improved wherever possible
Lebanon, Ein Saade
• Awarded best academic performance for level II 2013
• Awarded overall best student 2013