kenanmahfoud

 Head chef banquet buffet  Plan menus and compile recipes for food tasting.  Check correct storage methods to comply with Health and Safety  regulations as discussed further in this book.  Execute training of kitchen colleagues. Develop standard recipes  which allow the kitchen department to operate at an acceptable  food cost.  To ensure our food top quality and save  Dealing with the suppliers and to make sure the item came exactly time and good condition as per hygiene.  Briefing all the teams daily.  Prepared the recipe and costing.  Reporting to executive chef in daily basis.  Communicate with the guest to get feedback.  Training my team how to used equipment and how to managed our job if there’s a short staff

 Working and prepare hot and cold Arabic dishes.  Managing and training Sous Chef, de partie  To Ensuring my team have high standards of food hygiene and follow the rules of health and safety.  Successfully Launched Pre-Opening Menu with Executive chef  Maintain order and discipline in the Kitchen during Working Hours  Planning, ordering, and receiving OS&E  Creation and execution of banquets kitchen menu  Successful opening of the hotel under the preopening budget  Attend daily meetings with Executive Chef regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.  Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.  Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.  Ensure that the presentation as well as quality of the food is in accordance with the established standards.  Ensure that the daily complaints are immediately reported to the Executive Chef  Monitor operating costs & take corrective action to reduce expenses.  Handling guest complains, Assisting guest with their dietary & allergens request

Working and prepare hot and cold Lebanese & Moroccan dishes. Managing and training demi-chef de parties & Commis working with me. Helping the head chef to develop new dishes and menus. To Ensuring my team have high standards of food hygiene and follow the rules of health and safety. • Monitoring portion and waste control to maintain profit margins. • Supervise the employees in order controlling, training, and checking the quality of the output. • Cultivating and maintaining a positive working environment for kitchen staff. • Regularly checking the quality of cooked meals to ensure that standards are met. • Defining expectations & setting goals for staff, then holding individuals accountable for any failings

• Follow strictly all personal hygiene / grooming • stander / health and safety practices knowledge of HACCP. • Working in chargrill and oven baker. • Developing COMMIS staff &giving task. • Work in close cooperation with all other team ensure a smooth operation. • Supervise the employees in order controlling, training, and checking the quality of the output. • Cultivating and maintaining a positive working environment for kitchen staff. • Checking the quality of cooked meals to ensure that standards are met. • Defining expectations & setting goals for staff, then holding