Senior Executive Chef
Touristic Enterprises company - Kuwait towers
Total years of experience :35 years, 4 Months
Selecting and preparing menus for all restaurants (Set menus, a la carte, buffets and special events.)
Costing, Training the new kitchen staff.
Selecting a part of the equipment's and utensils for the new reopening.
Guiding purchasers to the right high quality brands.
Providing new culinary tips and techniques to the crew as much helping helping creating new recipes.
Ensuring the application of HACCP and safety regulation.
Ensuring goods quantities to be as per recipes.
Helping in the new recruitment and guiding the recruited to follow the system.
Supervising the quality of the produced items.
Checking daily all storage area's for expiry and right temperature.
Preparing weekly staff roaster.
Dealing with purchasers.
Checking daily received items.
Controlling the yearly expenses upscale relatively to the budget.
Achieving successful catering experiences.
Maximising kitchen productivity and staff performance.
Teaching, training and developing .
Experience with million -dollar, upscale landmark establishment such as Kuwait towers.
Successful catering experience.
Contributing in food and beverages management (Feasibility, lay out, equipment, inventory's, depreciation's, stockings, etc ).
Quality assurance for food & beverages divisions.
Purchasing, Costing, Creating menus, Banqueting, and some of the budgeting.
Dealing with customers and preparing contracts, controlling store keeping and maintenance . Accomplishing some tasks of Executive Chef.
Managing food and beverages stocks.
Controlling used goods quantities and packaging for bulk production.
Supervising the multiple outlets for distribution on time and in a healthy way.Ensuring that the fleet is in good condition by following the maintenance process.
Improving profitability of the catering by cost control v/s sales prices.
Goods stores inventory's including service stores.
Limiting expenses and waste.
Training the staff on new menus.
Operations control, Costing, dealing with customers for events, applying HACCP regulations and rules, training the crew on new menus, supervising the bulk cooking consistency in kitchens, solving contracts problems in banquets and events .maintaining menus standards.
Select accommodation camps for more than 4000 employees and negotiate contracts.
Plan and manage all accommodation requirements(including maintenance, catering, security and other areas.
Manage, monitor and distribute work for camps personnel and contractors.
Plan and conduct audits for quality assurance and compliance.
Approve purchase and work orders related to camps requirements including(equipment, furniture, maintenance, catering and other)
Plans for budgets of camps requirements and ensure compliance with the budgets and planned time line.
Controlling employees allocations and daily reports.
Controlling catering allocations and implementing HACCP regulations.
Planning new strategies for catering and canteens to minimize the expenses.
Making feasibility studies for commercial central kitchen and studying the impact of the project (cost & profit ).
Handling All the F&B related requirements in the company of 4 outlets .
Costing, Budgeting, Purchasing, Marketing, training the crew, applying HACCP rules and regulations, creating new menus for restaurants.
Introducing new menus, gave relevant training to the staff, and manage some of the F&B tasks.
Introducing new menus, Banqueting, Costing, Giving relevant training to the staff.
Banqueting, Cooking, Purchasing, budgeting, controlling all the operations and applying HACCP regulations. Creating new menus.
Cooking creating new menus, costing, Purchasing and Budgeting.
Training the crew on consistency and banqueting, controlling inventory's .
As much the restaurant was not so big, ( not more than 100 couvert )
I was handling the tasks of F&B.
Costing, Purchasing Creating new menus and cooking.
All the related tasks of a private chef ( purchasing, inventory, managing the crew, preparing menus for events cooking, applying food safety regulations and so on...
Conducting cooking training for the community club members and managed the cooking community functions and events .
Cooking for the crew.
Cooking Lebanese Cuisine, Supervising the food preparation and presentation of dishes.