Unit Manager
Innovative Kitchen Management LLC/REEF
Total years of experience :20 years, 1 Months
Worked with Middle East leading international franchise operator for over 70 of the world’s most recognized brands in their one of the F&B chain restaurant The Cheesecake Factory as Senior Kitchen Manager.
Worked with Kuwait Food Co. (Americana)
May 2011 to January 2015 in their one of the leading restaurant chain RED LOBSTER (The Finest Seafood Restaurant) in Dubai Mall as Kitchen Manager.
Previous Employment: Oceans Hospitality (P) Ltd. (New Delhi)
March 2010 to April 2011 as Unit/Kitchen Manager
Worked with The Poultry People Ltd. formerly PCS Food Group is a leading Chicken processing company based in the West Midland (Central England) as Food Development Chef.
Job Responsibilities: • Collaborate with personnel plan and develop recipes and menus.
• Supervise and coordinate activities of cooks and workers engaged in food preparation. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, including cooks and other kitchen workers.
• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records as per HACCP.
• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
• Determine food production schedules and worker-time requirements. Perform administrative activities such as scheduling, budgeting, and payroll. Communicate with customers, sales reps, and suppliers.
• Train and instruct cooks and workers in proper food preparation procedures.
• Supervises and participate in cooking and the preparation of foods. Check the quality of raw and cooked food products to ensure that standards are met.
• Maintain regular stock record of crockery and cutlery, glassware, hollowware and kitchenware and minimising loss due to breakage and theft. Maintaining accounts of food receipts, sales and damaged goods.
• Record production and operational data on specified forms as per the brand and HACCP standard.
• Responding to the requests of the guests and providing the best service to them. Ensure guests are always welcomed in a warm & friendly manner to establish & maintain good customer relations.
• Assisting the Restaurant General Manager in day to day activity and efficiently managing the outlet according to the established operating standards with an objective to achieve maximum guest's satisfaction.
• Coordinates all the activities during the shift within the kitchen and communicates with the external and internal clients and suppliers.
• Schedule staff roster and coordinate the work of production staff to ensure that food preparation is as per menu specification, that recipes and methods are strictly followed while ensuring compliance with the Hygiene and Safety Policy.
• Carry out close supervision and inspection through all the production sections in both processes and staff and report findings thereby ensuring that staff performance meets the production deadline to avoid any delays for the operation.
• Partnering with human resources in conducting training, disciplinary and grievances meetings, recruitments and performance management for the department employees.
• Evaluate statistics on wastage and ensure that food preparation is done in an economical manner and establish controls to minimize food and supply.
• Ensure that the kitchen equipment is used in a proper and safe manner and evaluate performance of kitchen equipment to ensure continuity of the processes. Checking physical facilities and equipment and seeing that they are maintained to proper standards as well as maintenance of all food equipment.
• Ensure that staff are professionally supervised, motivated and trained with the aim to improve their performance and maintain discipline and encourage the staff to develop new recipes and methods.
• Prepare monthly forecasts for raw materials for the assigned section based on requirements and production schedule.
• Conduct training and internal tasting panel with team members to improve, assess and monitor quality for all products.
• Adhere to health and safety policy, and other requirements relating to care of equipment.
• Operate and handle many computer software like, Sage Line 50, POS MICROS, FMC, Oracle and Jupiter.
I am Computer Literate, Graduate from Delhi University, Post Graduate Diploma in Computer Application, done Level I and Level II in Adult Numeracy and Literacy (English) from Oxford Cambridge University (United Kingdom) and have one year Diploma in Hospitality and Catering Management form Academy of Hotel Management, New Delhi. Pass the USA National Restaurant Association SERV SAFE test.