Rami Saloum

Offers strong leadership, outstanding team building skills and significant contribution to revenue/profit growth through aggressive improvement in quality, productivity, operational efficiency, and customer service.

May2021 –To dateVilla Rosa Kempinski Hotel & Olare Mara Kempinski | Kenya NairobiHead Chef Acting Executive Chef

• Manage overall the operations
• Mange and set up ordering system and supplier’s contracts 
• Maintain Quality levels of receiving, storage, production, and presentation of food
• Full menu engineering with costing, Recipes and system entering
• Frequently review finished products for quality and presentation before the orders are send to guest
• Full SOPs 
• Quality control and safety measures 
• Ensure safe and efficient operations.
• Interacts with guests to obtain feedback on food quality, presentation, and service levels
• Actively responds to and handles guest problems and complaints
• Staff training (on job training and HACCP training)
• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
• Provides and supports service behavior’s that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
• Recognizes superior quality products, presentations, and flavors
• Ensures compliance with food handling and sanitation standards
• Ensure proper grooming and hygiene standards for all kitchen staffs
• Discuss daily food cost reports with key kitchen and F&B team members
• Review weekly and monthly schedules to meet forecast and budget
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy
• Able to perform additional duties as requested by the hotel management as and when required

Hotel Management - Kitchen and the art of cooking