Executive Chef
Kayan Group
Total years of experience :16 years, 6 Months
10 years plus of Management Experience in the Middle East countries (Kuwait, UAE, Saudi Arabia)
Job Responsibilities
I was responsible for operating the pastry section of the kitchen while working closely with the junior chefs.
planning production and develop seasonal offerings.
Responsible to create high quality desserts with the standard recipes and presentations in order to maintain quality
standards and consistency of product. Also responsible for production and maintenance of par stocks of dessert with
proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry section.
1. Manages all day-to-day operations of the pastry section of the kitchen.
2. Prepare a wide variety of goods desserts. following traditional and modern recipes.
3. Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
4. Create new and exciting desserts and engage the interest of customers
5. Ensure excellent quality throughout the dessert offerings.
6. Follows proper handling and right temperature of all food products.
7. Coordinates activities of cooks and workers engaged in food preparation.
8. Supervise and coordinate all pastry and dessert preparation and presentation.
9. Checks the quality of raw and cooked food products to ensure that standards are met.
10. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
11. Check quality of material and condition of equipment and devices used for cooking.
12. Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures
to supervisor immediately.
13. Attends all scheduled employee meetings and brings suggestions for improvement.
As executive chef in the pastry section: -
Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavors
for the restaurant and other food facilities, resulting in outstanding guest satisfaction.
Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene
practices and training within the kitchen.
1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation
standards on a consistent basis.
2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving
the cuisine at the restaurant.
3. Understanding employee positions well enough to perform duties in employees' absence or determine appropriate
replacement to fill gaps.
4. Provides guidance and direction to subordinates, including setting performance standards and monitoring
performance.
5. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
6. Actively involved in menu development and maintaining updated and accurate costing of all dishes prepared and
sold in the Food and Beverage operation.
7. Determining how food should be presented, and create decorative food displays.
8. Recognizes superior quality products, presentations and flavors.
9. Ensures compliance with food handling and sanitation standards.
10. Follows proper handling and right temperature of all food products.
11. Ensuring all equipment in the kitchen is properly maintained and in working order in accordance with local Health
department and restaurant standards.
12. Coordinates with the purchasing department for the acquisition of needed goods and services.
13. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
14. Ensure proper grooming and hygiene standards for all kitchen staffs.
15. Ensures all kitchen employees maintain required food handling and sanitation certifications.
16. Ensure proper purchasing, receiving and food storage standards in the kitchen.
As executive chef in the Hot Kitchen: -
Directs the operations of the F&B department. The duties are to manage all the functions of kitchens, service areas,
purchases, stores, and stewarding, and the chefs, managers, and supervisors of these departments report to me.
1. Formulating financial, catering, and marketing policies and strategies.
2. Appointing the right people for the right job.
3. Preparing a budget for the department consulting departmental heads.
4. Planning menus for various outlets in consultation with chefs and restaurant managers.
5. Designing and implementing sales promotional activities to achieve the revenue target.
6. Analyzing competitors’ strategies and their market share.
7. Liaising with government agencies.
8. Keeping the staff updated on the latest trends in the food and beverage sectors.
9. Controlling all three elements of costs- food cost, labor cost, and overheads.
10. Scheduling a training program for all the staff of the food and beverage department.
11. Ensuring the predetermined quality of dishes and services offered to guests is maintained.
12. Attending meetings called for by the general manager.
13. Implementing hygiene and safety standards.
14. Monitoring performance of the departments.
15. Investment decisions on equipment procurement, expansion of food and beverage outlets, and so on.
16. Select suppliers for kitchen commodities.
Beyond the Responsibilities: -
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