sarkarudeen kamarudeen

Currently working as Central Kitchen Manager for FOOD LINK, Kuwait from January 2022 to till present. Food Link Projects: - Sirhan, Burgoo, Chopsters, Mug Coffee and Sweet Tooth
Job Responsibilities:
*Managing central kitchen day-to-day operation, Compliance with food & beverage policies and procedure.
*Managing staff schedule & supervising kitchen staff closely to follow procedure card correctly.
*Maintaining consistent of food quality by quality checks, taste test and inspection.
*Ensuring proper staff hygiene, food safety & sanitation and cleaning schedule are taking place with proper written documents.
*Prepare & delivers effective and ongoing sanitation training & ensure staff compliance with sanitization standard.
*Assist with hiring decision of kitchen staff & Responsible for staff training with proper guidance.
*Assisting with Exe Chef for upcoming project’s menu planning & RND new dishes.
*Managing stock movement based on food flow: - Purchase, receiving, storing, production, Transfer out & inventory management.
*Managing kitchen inventory on monthly basis to monitor the stock & to avoid food wastage and control the purchase cost.
*Responsible on daily inspection of all areas of the facility to ensure compliance with established standard.

# Controlling and directing the food preparation process.
# Approving and polishing dishes before they reach the customer.
# Managing and working closely with other chefs of all levels.
# Determining food inventory needs, stocking and ordering.
# Ultimately responsible for health ensuring the kitchen meets all regulation including sanitary and food safety guidelines.
# Being responsible for health and safety.
# Being responsible for food hygiene practices.

# Successfully opened a new O2 Central kitchen and maintain with proper safety & sanitization guide.
# Hiring, training & managing new staff according to brand quality.
# Organizing and maintaining kitchen equipment and tools for new kitchen.
# Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
# Control and direct the food preparation process.
# Controlling Grams-Restaurant & Central kitchen purchase and Inventory management system for monthly food cost.
# Responsible for Admin work base on recipe & recipe cost maintain & update.
# Launched new menu items at GRAMS & Oxygen cafeteria Kuwait with proper hand-on training and written

 Enforce strict adherence to sanitation and food safety precaution for front of the house and back of the house employees, which increased restaurant sanitation grade.
 Monitor kitchen inventory to avoid food wastage and to cut down food costs.
 Oversee kitchen operation to ensure quality, efficiency, and a positive work environment, resulting in a reduced turnover rate.
 Assists Exe.Chef with new menu creation and Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
 Oversees and organized kitchen stock & ingredients, ensure FIFO food rotation system and verifies all food product are properly dated and organized for quality assurance.
 Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing system to improve waste reduction and manage budgetary concerns.
 Supervises all food preparation & presentation to ensure quality and standard, and to maintain kitchen organization, staff ability and training opportunities.
 Verifies that food items meet the brand standard and consistently well managed.
 Provide a “Hands On” approach to training, planning, assigning and delegating work.
 Maintain on-going Training and development of employees, contact employee performance review and follow up in a timely manner.

Culinary in-charge for Ruby Tuesday international Brand - Kuwait.
•Handling 6 outlets kitchen of Ruby Tuesday brand with my culinary team.
•Food quality, beverage quality, service quality ensures maintain 100% brand standard.
•Kitchen auditing - weekly kitchen audit to ensure brand standard maintain in all outlets & reporting the audit feedback to Operation manager.
•Controlling purchase base on business request for all stores.
•Coordinating with Maintenance team for kitchen equipment issue.
•Ensure kitchen admin works done on proper time management.
•Controlling product issue and maintain brand approved product for whole company.
•Cooperate with purchase head and supplier for brand product needs.
•Response for new menu rolls out allowed by US Ruby Tuesday.
•Response for six outlets kitchen team members for their training & developing action plan.
•Response for training for new comers and store allocation.
•Monthly basis meeting with culinary managers and operation managers about guest comments and feedback.
•Handling weekly and monthly cost report for individual outlets & report to RT General Manager.
•Menu planning and costing for upcoming new menu roll out.
•Planning menu for weekly, monthly promotion.
•Response for food cost, beverage cost for budgeting and PNL.

 Managing the day to day operation of the kitchen
 Ensure that the standards and quality set by the international are applied throughout the operation of the restaurant
 Inventory Management and in store filling in positive ratio
 Ensure compliance with all applicable hospitality laws
 Develop and continually upgrade quality management systems (QMS) including tools / measures for monitoring
 Ensure guest driven culture
 To establish and continually upgrade standards of food, beverage, supplies and of all Food & Beverage areas
 Effectively interpret financial results and ensures that revenues and costs are maximized as per forecasts
 Daily basis analyze food and beverage revenue, cost and performance reports and take appropriated time based action
 Auditing the stock, wastage and materials based on the weekly reports generated
 Coordinating with all the departments for the smooth functioning of the restaurant
 Ensuring all the operation standards is maintained
 Response for Training and development for the new comers.

 Preparation of ala carte and table d’ hote menu items as per the prescribed recipes
 Inventory Management and in store filling in positive ratio
 Ensure compliance with all applicable hospitality laws
 Develop and continually upgrade quality management systems (QMS) including tools / measures for monitoring
 Preparation of mis-en-place for the day to day operation of the kitchen
 Participation directly in the preparation of menu items in several inter department within the main kitchen
 Preparation of indents and rotes (duty roaster) for the staff
 To establish and continually upgrade standards of food, beverage, supplies and of all Food & Beverage areas
 Coordinating with all the departments for the smooth functioning
 Ensuring all the operation standards is maintained