Executive Chef
The Myriad Hotel
Total years of experience :6 years, 4 Months
• I Have Manage all aspects of the kitchen including operational, quality and administrative functions
• I manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation
• I assist in positive outcomes from guest queries in a timely and efficient manner
• I Ensure food stuffs are of a good quality and stored correctly
• I contribute to menu creation by responding and incorporating Guest feedback
• I ensure the consistent production of high quality food through all hotel food outlets
• I Have Maintains customer good relations
• I ensure resources support the business needs through the effective management of working rotations
• I Support brand standards through the training and assessment of the Team
• I manage the kitchen brigade effectively to ensure a well\-organized, motivated Team
• I have Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• I Assist other departments wherever necessary and maintain good working relationships
• I have Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Making Report maintenance, hygiene and hazard issues
• Be environmentally aware
• Excellent planning and organizing skills
• Ability multi\-task and meet deadlines
• I have Strong supervisory skills
• I creative approach to the production of food
• My Positive attitude
• My Good communication skills
• I have Ability to work under pressure
• I have Ability to work on own or in teams
• My Previous kitchen has lot of experience in similar role
• My Passion for producing high quality food
• I have Knowledge of current food trends
• My Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook
Core Competencies
• Multi Outlet / High volume Operations.
• Creative menu Compiling & Development.
• Fine Dining / A La Carte / Banquette (Indoor & out Door) Service..
• Team Building and training
• Helps Special Event Planning
• Safety and Sanitation. (HACCP/ ISO22000)
• Quality Control.
• Profit Enhancement
• Inventory / Purchasing / Storing.
• Guest Relation
• Product Development.
• Supervises & coordinates actives of cook & workers engaged in food preparation
• Serves as a role model to demonstrate appropriate behavior
• Maintains the productivity level of employees
• Provides services that are above and beyond for customer satisfaction and retention
• Handles guest problems and complaints
• Follows proper handling and right temperature of food products & storage
