Head Chef
The View Hospital
Total years of experience :22 years, 10 Months
Working as a Head Chef in Hospital catering
Duties & Task Achieved:
➢ Coordinating with the executive Chef & Head Dietician in developing new
menus for Full diet Patient and for Therapeutic Patient and presentation of
food according to the diet.
➢ Working on diet menu especially therapeutic menus on different diet like
renal, hypertension, low calorie, high calorie, cardiac, diabetic etc.
➢ Following the HACCP standards and HSE procedures and applying on day o
day work schedule and maintain proper records.
➢ Coordinating with the F&B manager or dietician in planning the menus and
following according to the standards.
➢ Coordinating and assisting in the preparation and regular testing of approved
standardized recipes as per Chef Instructions.
➢ Preparing a quality food accurately and attractively according to the menu and
following instructions as per chef and dieticians.
➢ Maintaining kitchen sanitation and safety standards.
➢ Ensuring proper sanitation and storage of kitchen equipment, food and
supplies.
➢ Maintaining food temperatures at proper levels at preparation and throughout
service.
➢ Preparing work schedule of production personnel and assign duties,
responsibilities and work stations to kitchen personnel in accordance with
work requirements.
➢ Ensuring that food is produced on time following established daily meal
schedules as per the production list.
➢ Forecasting and ordering food supplies.
➢ Maintaining records and statistics and preparing and submitting reports as
required.
➢ Taking corrective action where necessary to help ensure the departmental
goals are met.
➢ Inspecting supplies, equipment, and work areas in order to ensure efficient
service as per standards.
➢ Attending to customer complaints regarding quality of food.
➢ Conducting on the job training for kitchen personnel in food preparation,
sanitation, and safety procedures.
➢ As per the performance of staff appraisal is done for promotion and increment
of staff as per hotel policies.
➢ Helping the chef in preparing budget and inventory.
➢ Maintaining proper records as per standards.
It’s a fine dining restaurant where serves traditional Arabic foods
Pre Opening with New Menu)
St Lucian by Rex Resorts, Castries St Lucia, West Indies
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Food production