Executive Chef
Lywa Foods LLC Dubai (Hao Yuns Fortune Cookie) & (Hyde Park Fish & Chips)
Total years of experience :10 years, 11 Months
a Third Commie.
Key Areas of Responsibilities:
•Determine production schedules and staff requirements necessary to ensure timely delivery of services.
•Estimate amounts and costs of required supplies, such as food and ingredients.
•Inspect supplies, equipment, and work areas to ensure conformance to established standards.
•Instruct Chefs and other workers in the preparation, cooking, garnishing, and presentation of food.
•Order or requisition food and other supplies needed to ensure efficient operation.
•Closely work with
a Third Commie.
Key Areas of Responsibilities:
•Determine production schedules and staff requirements necessary to ensure timely delivery of services.
•Estimate amounts and costs of required supplies, such as food and ingredients.
•Inspect supplies, equipment, and work areas to ensure conformance to established standards.
•Instruct Chefs and other workers in the preparation, cooking, garnishing, and presentation of food.
•Order or requisition food and other supplies needed to ensure efficient operation.
•Closely work with
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to lounge recipes and standards
•Conduct daily shift briefings to kitchen colleagues
•Ensure all kitchen colleagues are aware of standards & expectations
•Maintain and enhance the food products through creative menu development and presentation
•Have full knowledge of all menu items, daily features and promotions
•Balance operational, administrative and Colleague needs
•Ensure proper staffing and scheduling in accordance to productivity guidelines
•Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Proceed to daily cleanliness & hygiene inspection for the assigned kitchen area, cold rooms, food store rooms and equipment for cleanliness and hygiene.
•Control cost by:
•Maintaining adequate inventory of food
•Utilizing food surpluses
•Portion control• Keeping wastage to a minimum
•Follow kitchen policies, procedures and service standards
•Follow all safety and sanitation policies when handling food and beverage• Other duties as assigned
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to lounge recipes and standards
•Conduct daily shift briefings to kitchen colleagues
•Ensure all kitchen colleagues are aware of standards & expectations
•Maintain and enhance the food products through creative menu development and presentation
•Have full knowledge of all menu items, daily features and promotions
•Balance operational, administrative and Colleague needs
•Ensure proper staffing and scheduling in accordance to productivity guidelines
•Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Proceed to daily cleanliness & hygiene inspection for the assigned kitchen area, cold rooms, food store rooms and equipment for cleanliness and hygiene.
•Control cost by:
•Maintaining adequate inventory of food
•Utilizing food surpluses
•Portion control• Keeping wastage to a minimum
•Follow kitchen policies, procedures and service standards
•Follow all safety and sanitation policies when handling food and beverage• Other duties as assigned
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