About me
Managing totally ninety four (94) Kitchen and Kitchen Stewarding staff.
- Kitchen Managers Five (05) [Management Trainee, Junior Sous Chef, Sous Chef, Senior Sous Chef, Pastry Chef]
- Supervisors – Twelve (12) [10 Chef de Parties, 02 Kitchen Stewarding Supervisor]
- Kitchen stewarding staff – Seventeen (17)
- Kitchen staff – Sixty (60) – [Demi Chef de Partie, Commis 111, 11, 1 and Kitchen trainees] Giving them day to day tasks to achieve kitchen operation targets and project a positive and motivated attitude among all associates.
- Planning, hiring and conducting training programs for kitchen staff to optimize their Preparation techniques, presentation standards and monitor the quality and quantity of food that is prepared.
- Guide staff to keep the working areas clean and maintain exceptional hygienic conditions and cleanliness and good hygiene practices in the kitchen according to the rules set by the hotel [HACCP & ISO] standards.
- Creative menu planning and guide to correct food preparation for each outlet including in banquets.
- Innovation in buffet preparations and presentation and conducting theme night in main restaurant and prepare the menu according to the theme.
- Ensure that meetings and training programs are well planned and results orientated.
- Interact with guests to obtain feedback on product quality and service levels, Respond and handle guest problems and complaints patiently.
- To be aware of all financial budgets with goals and maintain food cost in daily operation.
- Ensure that food stock levels within the culinary department areas have sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
- Ensure that all food items are prepared as per standard recipes whilst maintaining portion control and minimizing waste.
- Ensure a consistent, high quality product is produced, demonstrating techniques and advising on cooking procedures.
- Developing and implementing strategies that will ensure a positive experience that exceeds guest’s expectation.
- Innovation in buffet preparations and presentation and conducting theme night in main restaurant and prepare the menu according to the theme.