ASSISTANT HEAD CHEF - THE HACIENDA BAR AND RESTAURANT
(2022-09)
- Ensure all food produced are of correct quality in line with set standard.
- Menu creation and maintaining quality production.
- Checking periodically expiry dates and proper storage of food items in the section.
- Controlling the food cost and any other related cost.
- Making sure all kitchen equipment and machines are used correctly and with care
- Organize all stations and ensure that all food items are prepared and are available during service.
- Supervise junior staff, keep tab of their performance and ensure discipline is maintained.
- On job training of junior staff in recipe interpretation, meal presentation and portion control.
- Ensure high level of hygiene (food, kitchen and personal) at the unit.
- Issue reports and advise to supervisors on issues/challenges/changes within the unit.
- Report for duty punctually, in the correct uniform, clean and neatly pressed.
- Communicate to supervisors on all kitchen operations.
- Station allocation and management of duty schedule.
- Coordinate daily work plan production.
- Preparation and design of all food menus
- Resourcefully solve any issues that arise and of any problematic situation
- Ensure fridge is checked prior to production and cleaned.
- Taking inventory of Kitchen supplies for both food and cutleries and notifying the supervisor of low or depleted supplies.
- Discarding all expired and spoiled food items stored in the refrigerators and freezers.
- Recording wastages and ensure proper waste management
- Identify and report hazards, incident and accidents.
- Adhere to the company's principles and industry best practices
HEAD CHEF - SHEREHEZ KITCHEN AND BAR
(2022-02 - 2022-09)
- Controlling and directing the food preparation process
- Approving and polishing dishes before they reach the customer
- Managing and working closely with other kitchen staff of all levels
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Being responsible for food hygiene practice
HEAD CHEF - 1759 SPIRAL LOUNGE AND RESTAURANT
(2020-10 - 2021-12)
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
- Study each recipe and gather all necessary ingredients
- Cook food in a timely manner
- Delegate tasks to kitchen staff
- Inform wait staff about daily specials
- Ensure appealing plate presentation
- Supervise Cooks and assist as needed
- Slightly modify recipes to meet customers' needs and requests (e.g., reduce salt, remove dairy)
- Monitor food stock and place orders
- Check freshness of food and discard out-of-date items
- Experiment with recipes and suggest new ingredients
- Ensure compliance with all health and safety regulations within the kitchen area
CHEF - THE CARNIVORE RESTAURANT
(2016-01 - 2020-04)
- Bake, grill, steam and boil meats, vegetables, fish, poultry, and other foods
- Present, garnish and arrange final dishes
- Maintain a clean and safe work area including handling utensils equipment and dishes
- Handle and store ingredients and food.
- Maintain food safety and sanitation standards
- Controlling and directing the food preparation process
- Approving and polishing dishes before reaching the customers
- Managing and working closely with other chefs of all levels
- Creating menu items, recipes and developing variety and quality dishes.
- Determining food inventory needs, stocking and ordering.
- Adhere to the company's principles and industry best practices
COMMIS CHEF - KAREN COUNTRY CLUB
(2015-07 - 2015-12)
- Setting up and stocking stations with all necessary supplies.
- Preparing food for service (e.g., chopping vegetables, butchering meat, or preparing sauces).
- Cooking menu items in cooperation with the rest of the kitchen staff.
- Answer, report and follow executive or sous chef's instructions.
- Clean up the station and take care of leftover food.
- Stock inventory appropriately.
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Comply with nutrition and sanitation regulations and safety standards
