Head Chef
Babadi Hospitality and Restaurant Management
مجموع سنوات الخبرة :14 years, 11 أشهر
Provides direction for all day-to-day operations.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Assisting in Leading Kitchen Operations for Property
Provides direction for all day-to-day operations of the Restaurant and out door Banqueting team.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
Basic Duties
To closely monitor business forecast, keep staff at required level and maintain tight pay-roll control.
To schedule staff duties according to the business forecasts and special arrangements
To understand all the recipes cost record and to keep the food cost in line.
To prepare menus and recipes for all outlets and establish standards of food quality and preparation.
To supervise performance and discipline of kitchen staff.
To train the subordinates to be aware of the hygiene management.
To keep the kitchens in very hygienic condition.
To get the best quality food products.
To take the full responsibilities of all sections.
To work according to the menu and recipes specifications
Market list ordering
To control food cost
To control food stock
Controlling staff
Temperature check list
Hygiene and sanitation check list
In absence of Sous Chef, conducts shift briefings to ensure hotel activities and operational requirements are known
Prepares food for guests and associates efficiently and economically.
Ensures hygiene, cleanliness and tidiness in all areas of the kitchen including storage, cool rooms, Freezers, dry stores.
Support the Sous Chef in the overall smooth operation of the kitchen ensuring prompt service at all times.
Participates in making food requisitions.
Participates in training and developing associates.
Works in all areas of food preparation as and when directed.
Ensures safe and correct use of the equipment, tools and machinery.
Assists the Junior Sous Chef in planning and organizing the section assigned to.
Ensures that the standards of uniform grooming and hygiene are maintained.
Takes part in all scheduled training at his/her level.
Supervises the operation department
Maintain a safe and secure working environment
Communicates politely and display courtesy to guests and internal customers
Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards
Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
Establishes and maintains effective employee working relationships
Attends and participates in daily briefings and other meetings as scheduled
Attends and participates in training sessions as scheduled
Prepares in advance food, beverage, material and equipment needed for the service
Cleans and re-sets his/her working area
Implements the hotel and department regulations, policies and procedures including but not limited to:
House Rules and Regulation
Health and Safety
Grooming
Working in a multi-cuisine sea- food specialty Restaurant.
Cooking verities Italian dishes such as Pastas, Risottos, Pizzas and grill items .
Makes Stock, soups & sauces
Do performs in salads and dressings also.
Helps to cook Indian hot dishes.
Assisted the Sous chef with setup and preparation of ala carte dinner.
Worked in French, Italian, Japanese and Caribbean cuisines.
Preformed Grill Cooking, Making stocks, soups, sauces and stews in French cuisine.
Make fresh pastas, pizzas, risotto and sauces in Italian cuisine.
Make sushi rolls, plate setting, open cooking, cook soups in Japanese Cuisine.
Gained extensive experience with production/preparation of food for all stations of service, buffet, and offsite special events.
Assisted chef with inventory control, menu development and recipe testing.
Worked western cuisine and butchery.
Substitute pantry cook.
Prepared Italian and French dishes for lunch and dinner while
Performing live grill cooking.
Set up and budget special events,
Menu coasting, purchasing of inventory and receiving.