Executive Chef
M. H. Alshaya Company - United Arab Emirates
Total years of experience :18 years, 8 Months
Hot Star LLC, Muscat, Oman - (Casper&Gambini’s, Eatalian, From The Tree, Falafel & more, Bab Idris, Asmahan, Muscat Catering )
Executive Chef August 2015 - Present
Opened these 6 concepts in Muscat Oman, I Oversee all kitchen operations in high volume setting. Supervise a 180 member team and manage recruiting, training, scheduling purchasing, seasonal promotions, sanitation, price structuring and food /labor costs and P&L.
Duties:
• Plans menus for all food outlets.
• Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed.
Al Issa International Group - Kuwait (Casper& Gambini’s, Red Catering, Falafel Nadia, white Vanilla, Spice Club)
Promoted to Executive Chef September 2012 - July 2015
Handled these 5 concepts, with 12 branches and a central Kitchen in Total, supervise more than 100 kitchen member, Plan Menus, Prepare costing and Pricing, evaluate food products, handled the CPU, ensure high standards of sanitation, Run Kitchen operation, delivery, catering, restaurant .
Duties:
• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customers
• Develops a high standard kitchen procedure and management.
• Prepares the menu weekly specials
• Controls food cost, kitchens inventories and COGS
• Menu Development costing and pricing.
• Plans and directs the CPU Pastry, Bakery & Kitchen staff in procurement, production, preparation of all food for Casper & Gambini’s, flafel Nadia, RED Catering & White Vanilla in a safe, sanitary work environment
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment
• Runs kitchen operation, delivery, catering and restaurant
• Handles central production kitchen.
Al Issa International Group - Kuwait (Casper& Gambin’s, Red Catering, Falafel Nadia)
Promoted to Head Chef May 2009- September 2012
Handle the operation when the executive chef is absent or yearly leave.
Duties:
• Monitor cooking procedures, cost, and quality and inventory stocks.
• Weekly report to the executive chef,
• Prepare weekly specials.
• Tested samples of food ingredients deposited by purchase department.
• Administer job procedures and food production standards to uphold desired quality and service of food items.
• Identify new methods of cooking to enhance taste of dishes.
• Maintain constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipment.
• Provid assistance with planning and development of menu.
• Supervise performance of kitchen staff and trained them as needed.
• Identify correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses.
• Cooked food by setting up high standards for nutritional content, presentation and cooking methods.
• Control food COGS and inventory.
• Handle customer’s food complaints.
• Establish and maintain a cleaning schedule for all kitchen areas
Al Issa International Group - Kuwait (Casper& Gambin’s, Red Catering, Falafel Nadia, white Vanilla, Spice Club )
March 2008 - May 2009
Duties:
• Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offering. Shall include input into capturing and capitalizing on foodservice trends with the head chef .
• Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise all kitchen personnel to insure correct methodologies are followed.
• Maintain a clean and safe work area adhering to food safety and health standards.
• Prioritize and delegate tasks in kitchen layout and prep. Techniques to insure speed and quality of menu
• Maintain par-stocks of food product for all menu items
• Requisition through Kitchen Manager all product required in a timely manner for prompt delivery to kitchens and clientele
• Ensures food ingredients are stored in their designated area and rotated in the proper manner.
• Provide input into catering menus and develop new menu items .
• Handles and trains others to clean kitchen equipment carefully and safely to prevent damage or injury.
• Works efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients.
• Monitor menu item volumes and sales mix with the head chef to ensure par-stocks are maintained.
• Other kitchen duties as assigned by head chef .
Duties:
• Assisted in all departmental functions.
• Assumed primary responsibility for Kitchen food production
• Supervised personnel.
• Followed established food safety, cleaning and maintenance procedures
• Kept department leadership informed of all events that affected the Kitchen
• Assisted Team Leader with inventory, margin analysis and cost control
• Assigned and directed work and trained kitchen employees.
• Attended and contributed to all employee meetings.
• Ensured service of proper portion, arrangement, and food garnish
• Provided cooks with needed items.
• Developed and maintained a system of food donations.
• Managed pick-ups of food donations
Casper & Gambini’s- Beirut, Lebanon
Promoted to Kitchen Team Leader January 2006 - February 2007
Duties:
• Preparing, cooking and serving meals for pupils, staff and visitors.
• Keeping the working area, kitchen and canteen clean and tidy.
• Applying hygiene and safety regulations.
• Maintaining the kitchen equipment, utensils and machinery..
• Helping the chef to prepare snacks, breakfast and meals.
• Attending to complaints concerning food and service.
• Report any maintenance or hygiene issues to the Kitchen Manager
• Assisting in stock control, portion control and quality control.
• Ensuring that the dining rooms, kitchen, storage facilities and other work areas are kept clean and conform to sanitary regulations
Casper & Gambini’s- Beirut, Lebanon
Kitchen Team Member January 2005 -January 2006
Duties:
• Assisting with the smooth running of the kitchen production areas.
• Assisting in basic food preparation.
• Cleaning pots, pans and any other kitchen utensils.
• Storing away all crockery, cutlery and glassware.
• Making sure that all kitchen equipment like food mixers, fridges, cookers are in good working order.
• Reporting any fault equipment to the kitchen manager or chef and then arranging for their repair.
• Keeping the storerooms well stocked and organized at all times.
• Complying with the daily cleaning routines.
• Attending company training programs when required.
• Accepting food deliveries from suppliers and storing them.
• Ensuring that at the end of the shift the kitchen is ready for the morning staff.
