Head of production
crepaway
Total years of experience :28 years, 8 Months
Report to: General Operations Director
Responsible of: Head of Central Kitchen
Liaise with: Local Branches and Franchises, Franchise Division, Operations, Marketing, Food Safety and Sanitation, Finance, Communication, Business Development, Internal Audit, General Administration and Administrative Departments.
Mission: Manage and monitor the food and beverage
operations and activities within the frame
of Crepaway strategy and the mission statement “We provide Quality Environment for
Good Food and Good Mood”.
Tasks:
• Check daily mail and emails, reply and follow up on requests.
• Attend the weekly meeting with the general operations director to discuss the set plan of actions.
• Conduct a monthly meeting for local branches and franchises chefs to review and discuss service kitchens activities.
• Review the customers’ complaints regarding food and beverage with the general operations director and head of business development and find drastic solutions to prevent recurrence of problems.
• Assist the head of operations and the head of franchise division in the kitchen setup for new projects and concepts.
• Assist in menu costing and engineering to update recipes and prices in coordination with the general operations director, heads of business development, finance and marketing.
• Assist in food & beverage promotions and specialties according to calendar of events in coordination with the general operations director, heads of business development and marketing.
• Assist in menu proposals and in handling caterings and events.
• Assist in finding creative solutions to reduce food & beverage cost, wastage and stock variation.
• Work on introducing new food and cooking techniques and technologies in coordination with the general operations director and head of business development.
• Conduct auditing visits to local branches, local and international franchises to make sure that hygiene and sanitation are implemented and food quality are maintained in service kitchens, communicate the visits reports and recommendations to concerned parties then follow up on the corrective actions plan.
• Assist in monitoring the central kitchen operations and activities in coordination with the head of central kitchen.
• Assist in developing use records, production sheets, manuals and other documentation related to food and beverage in coordination with the head of business development and organization department.
• Work on a filing system to have all information and data properly stored.
Responsibilities:
• Prepare and implement an annual F&B plan with a relative budget in compliance with the strategic decisions of the general management.
• Set food and beverage standards and strategies to maintain quality and cost effectiveness.
• Set standards for products and practices and monitor the implementation to ensure food safety.
• Update system constantly, suggest and implement new methods and products.
Yemen catering company - (Belhaf, Yemen)
1. plan, organize and develop the food and beverage services of organizations and businesses, whilst meeting customer expectations, food and hygiene standards and financial targets.
2. Hands on role and will be involved in the day-to-day running of the operation, while in a larger organization also he have other managers and supervisors to handle different functions, also spend time negotiating with the client organization, assessing its requirements and ensuring that it is satisfied with the service delivered.
• recruiting and training permanent and casual staff
• organising, leading and motivating the catering team
• planning menus in consultation with chefs
• ensuring health and safety regulations are strictly observed
• budgeting and establishing financial targets and forecasts
• monitoring the quality of the product and service provided
• keeping financial and administrative records
• negotiating contracts with customers (in contract catering).
3. In more senior posts, principal tasks will involve:
• setting and agreeing budgets
• monitoring quality standards
• dealing with staffing and client issues
Tasks:
• Check daily mail and emails, reply and follow up on requests.
• Attend the weekly meeting with the general operations director to discuss the set plan of actions.
• Conduct a monthly meeting for local chefs to review and discuss service kitchens activities.
• Review the customers’ complaints regarding food and beverage with the general operations director and head of business development and find drastic solutions to prevent recurrence of problems.
• Assist the head of operations and the head of franchise division in the kitchen setup for new projects and concepts.
• Assist in menu costing and engineering to update recipes and prices in coordination with the general operations director, heads of business development, finance and marketing.
• Assist in food & beverage promotions and specialties according to calendar of events in coordination with the general operations director, heads of business development and marketing.
• Assist in menu proposals and in handling caterings and events.
• Assist in finding creative solutions to reduce food & beverage cost, wastage and stock variation.
• Work on introducing new food and cooking techniques and technologies in coordination with the general operations director and head of business development.
• Assist in monitoring the central kitchen operations and activities in coordination with the head of central kitchen.
• Assist in developing use records, production sheets, manuals and other documentation related to food and beverage in coordination with the head of business development and organization department.
• Work on a filing system to have all information and data properly stored.
Hospital Catering & Dietery Services ( 700 orders / Day )
- Kitchen Management and Control Process ( From Receiving till the Distribution through the storing and production areas).
- HACCP & ISO Recognition, implementation and training ( Inspection Form, cleaning check list, .. )
- Calorie Menu Design ( in cooperation with the nutritionist )
- Standard recipe preparation / Calorie Count.
- Handled all Kitchen matters, Purchasing Requests, Store Requisition.
- Quality & Cost Control.
- Waste Management.
- Corporate Coach - Staff Development Program
- Prepare and conduct Hygiene and Sanitation training program to the production staff.including dietery services.
- Preparation & monitoring the Implementaion of the production Policies & Procedures.
- Peformance Appraisal Implementation.
Najjar Hospital (Beirut, Lebanon)
Hospital Catering ( 200 Orders / Day )
- Kitchen staff Management & Organization
- HACCP Recognition, implementation and training
- Calorie Menu Design and Production
- Standard recipe preparation & production
- Quality & Cost Control
- Handled all Kitchen matters, Purchasing Requests, Store Requisition.
- Client customer satisfaction (taste panels, surveys, and services)
Lebanese Baccalaureate II with emphasis on Philosophy