Food Product Branding, Product Demo, Restaurant Consultancy, Restaurant Designing, Menu Planning, Menu Designing, Cost Management, Chef Training, Kitchen setup, Kitchen Designing, Implementation of HACCP Standard. Staff Hiring and Equipment flexibility Report

Live Cooking Show, Season Cooking Show and special event Cooking Classes
 

Kitchen weekly scheduling According to Operation, Morning Briefing with Outlet’s Supervisor’s for daily operation, Monitoring daily supplies, cleaning areas, HACCP Implementation, 100% HACCP Monitoring, Chiller’s and freezers Temperature Record’s updating, Menu Planning, Menu engineering, Menu Costing, Buffet Portion Controlling, Food & Beverage Inventory, Staff Cafeteria Food Standard, Preparation of Kitchen Standard Manual, Prepare Kitchen & Stewarding SOP’s and Training, Breakage Report update on daily basis and Cooking recording to Standard Recipes. 

 Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. Presentation and cook selected items or for select occasions. Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a food service director.

 Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

 Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

As a Head Chef, my job is take care of the day to day Operation and lead the Team, including managing each Meal Menu, responding to Project Manager daily mail' both successfully meet the standards and accurately deliver the Quality Product.

“Am in charge of Food & Beverage Culinary,” aim strongly hint that i have those experiences by discussing the Kitchen Team! managed, the Production on daily bases.

 Expertly estimated staffing needs and adjusted Weekly schedules in accordance with demand patterns, Budget and local labor laws
 Reduced food costs by [29%] percent by expertly estimating purchasing needs and buying through approved suppliers.
 Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and Safety requirements
 Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues
 Actively participated in staff meetings and operated as an effective management team leader.

 Effectively managed and assisted kitchen staff in producing food for banquets, catered events and
Member dining areas
 Developed strategies to enhance catering and retail food service revenue and productivity goals.
 Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
 Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
 Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
 Quickly and courteously resolved all guest problems and complaints

own Restaurant

Followed proper food handling methods and maintained correct temperature of all food products
Set up and performed initial prep work for food items such as soups, sauces and salads
Validated weights and pricing with a scale printer machine.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Reduced food costs by [30%] percent by expertly estimating purchasing needs and buying through
Approved suppliers
 Implemented and supported company initiatives and programs.

Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation
and safety requirements
Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve
Service, product and personnel issues
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and
Budgetary considerations

Prepared a variety of local and seasonal specialties which contributed to a [40 ] % boost in
sales during the summer months
 Enforced appropriate work-flow and quality controls for food quality and temperature
 Consistently emphasized food quality and specialized baking techniques.
 Correctly and safely operated all kitchen equipment in accordance with set guidelines
 Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
 Set up and performed initial prep work for food items such as soups, sauces and salads.

Built and fostered a team environment
Prepared for each shift by placing a clean cutting board and utensil bath at workstation
 Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and
Prepared correctly
Displayed a positive and friendly attitude towards customers and fellow team members

prepare hot food buffet with chef de Partie
A la carte mise en place for all day dining

Preparation for first class passengers