Executive Chef
Palma Hospitality
Total des années d'expérience :21 years, 1 Mois
Upscale contemporary restaurant serving gourmet burgers and grills and wood fire pizza
Concept design and implementation
Recipe creation, staff recruitment, training, SOP,
Responsible for preparation of budgets management of cost to reflect operation forecast
Manage new product implementation projects and cost saving initiatives
Work across the entire supply chain to liaise with product and creative suppliers on packaging component and presentation concepts
: Planning and organizing, to participate in preparation and implementation of the strategic plan. To plan the yearly food revenue and profit target. Operation and product quality, analyse local market needs and trends and the lead the definition of the restaurant overall food and beverage offering. Manage menu preparation and pricing in line with the stated F&B objective of the restaurant and the brand .Contribute to sales growth through product selection, execution, pricing and creative development To work with the management over all the aspects of kitchen reinvestment
Opening team member, of Rock Bottom, Good fella`s, Rauchi, Complete responsibility for all 7 outlets in the hotel, Coordinate and oversee all activities in the restaurants of the hotel. Complete menu engineering. Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours. Tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards. Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times.
Work with the Corporate Chef on managing all functions of the food production and quality improvement. Recipe Development, Menu Engineering, vendor sourcing, Kitchen design .Documentation Ensure HACCP standards are implemented and follow the appropriate hygiene standards Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Assist in the management of Kitchen Operations including menu planning and costing Organizing special events, developing new dishes, Maintaining food quality standards and comprehensive product knowledge.
Maintains food handling and sanitation standards. Performs all duties of culinary and related kitchen area.
Overseas production and preparation of culinary items.
Participates in department meetings and continually communicates a clear and consistent message regarding the departmental goals to produce desired results.
Supports and assists with new menus, concepts and promotions for the Restaurant outlets and Banquets.
Complies with loss prevention policies and procedures.
Strives to improve service performance.
Communicates areas in need of attention to staff and follows up to ensure follow through.
Ensures completion of assigned duties.
Checking that after service, work areas and reach-in boxes are cleaned and sanitized.
Checks staff quality, quantity and adherence to menu cycle.
Assure that high cost items are used properly.
Check and ensure correct temperatures of kitchen appliances and food, and report issues to management, set-up and break-down work station; follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.
Bachelors of Commerce ,Three years integrated course, specializing in Business Management .