exacutiv chef
Jd lounge
Total des années d'expérience :20 years, 5 Mois
- Overall responsibility for the kitchen’s daily operations.
- Creating new dishes and menus.
- Interviewing and hiring new staff.
- Maintaining/raising the food’s profit margins for the place.
- Monitoring and controlling stock levels.
- Ensuring correct stock rotation procedures are followed.
- Implementation of health and safety procedures in the kitchen.
- Estimating costs and ensuring all purchases come within budget.
- Taking care of the kitchen’s accounts and creating a work roster.
- in charge of the main production kitchen operations and resources.
- mange daily orders of vegetables, fruits and all stor items and its movement.
- conduct training for staff on various matters from recipes to proper storage and labeling.
- helping the executive chef to put schedules for kitchen employees.
- overseeing any issue with the food quality to cleaning.
- coordinating with outlets to ensure freshness of ingredients and proper service
- ensuring staff personal hygiene and proper uniform.
- supervising and managing stock movement on the material control application.
_ incharge of tea garden kitchen for the morning shift breakfast and lunch
_ ensure the kitchen cleaning is properly and good safety rules are applied
_ prepare and ensure the food is fresh and up to the highest standards of the restaurant
_help put schedual for the shift
_ deal with any obstacles and take the right action
_ report to the sous chef
_ coordinate with the service staff to ensure best costumer satisfaction
_ record the wastage and minimize it..
_ record fridges temperature and monitor it and call the maintenance in need of a fix
_ record daily inventory and make orders accordingly
May work is basically managing the kitchen and its resources
preparing the daily lunch and dinner meals... for thr prince and his family,
preparing the food for buffet parties..cleaning
helped with food presentation
pretty much helped build the brand.
i was a daily contractor at AFPC for over a year ...i did a lot of jobs from delivering the mail...to maintenance and some filing...it helped build my management and administrative skills
assisted the head chef...and gained a big portion of knowledge
I was trained in various departments of the kitchen. mostly pastry
culinary school