Experience

Maxs Restaurants

• United States
• Real Estate
• 1 - 100 Employee

• Chef

  • Feb 2015 - Present

  Responsibilities • Ensure all works is carried out per the contract specification. • Check the food quality, presentation as per the required standards defined by the chef cook. • Liaise with the chef cook to discuss day to day operational requirements, achievements of improvements and take necessary action accordingly. • Monitor duty roster of subordinates and ensure compliance. • Assist the chef cook in preparing / modifying menus and recipes in consultation with the location manager, considering contract specifications client’s feedback and cost requirements. • Prepare the requisition for the next day kitchen supplies considering forecaster man-days menu stock in balance in the kitchen in available item in stores. Forward requisition to chef cook/operation manager’s approval before issues are made by the storekeeper. • Check incoming supplies from stores for quality,quantity,damage and spoilage. • Oversee proper handling,packaging and storage of foodstuff and ensure the stock rotation procedures are maintained. • Ensure that the food is prepared as per the planned menu and in line with the instructions received from the chief cook.ensure smooth timely supply of prepared cooked food to all concerned units. • Ensure the wasetage control measures are in place and are complied with. • Execute additional/special menus/orders agreed between the management in the client. • Prepare a’la’carte’ orders if required contractually or approved by the management. • Assist chef cook in overseeing the service line from set up till the end of the service. • Identify trainning needs for subordinates and initiate trainning process in coordination with superiors. Monitor and supervise on-the-job training. • Guidelines and procedures. • Ensure to maintain up to date recordstrainning. • Ensure that all kitchen tools and equipments are in working in order and inform the malfunctioning to concerned unit Immediately. • Assist chef cook in menu costing when requested. Show less



Maxs Restaurant

• United States
• Real Estate
• 1 - 100 Employee

• Chef

  • Feb 2015 - Present

  General Duties of the Position- [ Assign in Client/Developer and Contractor’s Kitchen] I am responsible to the Executive Chef of TAG for the smooth operation of my designated duties and any other catering requirements and in particular will: • ensure that all food prepared and served is properly and hygienically, • plans or participates in planning of menus and the utilization of food surpluses, • estimates menu needs and purchases or requisitions foodstuffs and kitchen supplies, • reviews menus, analyses recipes, determines food, labour, and assigns staff to tasks, • supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production, • observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared to the required standard, • tests cooked foods by tasting and smelling them. • prepares special dishes according to local or seasonal foods on hand, • ensures staff are familiar with practices of kitchen and oversees training of apprentices cooks, • establishes and enforces quality and hygiene standards for the kitchens, • liases with maintenance contractors for scheduled and unscheduled maintenance requirements, • initiates and records corrective actions as necessary. • To accomplish any other such role as the Catering Manager may require from you. • Work in safe manner. Show less



the alliance management group

• head chef

  • Nov 2011 - Present

  General Duties of the Position- [ Assign in Client/Developer and Contractor’s Kitchen]I am responsible to the Executive Chef of TAG for the smooth operation of my designated duties and any other catering requirements and in particular will: • ensure that all food prepared and served is properly and hygienically,• plans or participates in planning of menus and the utilization of food surpluses,• estimates menu needs and purchases or requisitions foodstuffs and kitchen supplies,• reviews menus, analyses recipes, determines food, labour, and assigns staff to tasks,• supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production,• observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared to the required standard,• tests cooked foods by tasting and smelling them.• prepares special dishes according to local or seasonal foods on hand,• ensures staff are familiar with practices of kitchen and oversees training of apprentices cooks,• establishes and enforces quality and hygiene standards for the kitchens,• liases with maintenance contractors for scheduled and unscheduled maintenance requirements,• initiates and records corrective actions as necessary.• To accomplish any other such role as the Catering Manager may require from you.• Work in safe manner. Show less

• head chef

  • Nov 2011 - Present

  General Duties of the Position- [ Assign in Client/Developer and Contractor’s Kitchen]I am responsible to the Executive Chef of TAG for the smooth operation of my designated duties and any other catering requirements and in particular will: • ensure that all food prepared and served is properly and hygienically,• plans or participates in planning of menus and the utilization of food surpluses,• estimates menu needs and purchases or requisitions foodstuffs and kitchen supplies,• reviews menus, analyses recipes, determines food, labour, and assigns staff to tasks,• supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production,• observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared to the required standard,• tests cooked foods by tasting and smelling them.• prepares special dishes according to local or seasonal foods on hand,• ensures staff are familiar with practices of kitchen and oversees training of apprentices cooks,• establishes and enforces quality and hygiene standards for the kitchens,• liases with maintenance contractors for scheduled and unscheduled maintenance requirements,• initiates and records corrective actions as necessary.• To accomplish any other such role as the Catering Manager may require from you.• Work in safe manner. Show less

• head chef

  • Nov 2011 - Present

  Responsibilities• Ensure all works is carried out per the contract specification.• Check the food quality, presentation as per the required standards defined by the chef cook.• Liaise with the chef cook to discuss day to day operational requirements, achievements of improvements and take necessary action accordingly.• Monitor duty roster of subordinates and ensure compliance.• Assist the chef cook in preparing / modifying menus and recipes in consultation with the location manager, considering contract specifications client’s feedback and cost requirements.• Prepare the requisition for the next day kitchen supplies considering forecaster man-days menu stock in balance in the kitchen in available item in stores. Forward requisition to chef cook/operation manager’s approval before issues are made by the storekeeper.• Check incoming supplies from stores for quality,quantity,damage and spoilage.• Oversee proper handling,packaging and storage of foodstuff and ensure the stock rotation procedures are maintained.• Ensure that the food is prepared as per the planned menu and in line with the instructions received from the chief cook.ensure smooth timely supply of prepared cooked food to all concerned units.• Ensure the wasetage control measures are in place and are complied with.• Execute additional/special menus/orders agreed between the management in the client.• Prepare a’la’carte’ orders if required contractually or approved by the management.• Assist chef cook in overseeing the service line from set up till the end of the service.• Identify trainning needs for subordinates and initiate trainning process in coordination with superiors. Monitor and supervise on-the-job training.• Guidelines and procedures. • Ensure to maintain up to date recordstrainning.• Ensure that all kitchen tools and equipments are in working Show less



ALLIANCE MANAGEMENT GROUP

• Spectator Sports
• 1 - 100 Employee

• Head Chef

  • Nov 2011 - Mar 2014

  General Duties of the Position- [ Assign in Client/Developer and Contractor’s Kitchen] I am responsible to the Executive Chef of TAG for the smooth operation of my designated duties and any other catering requirements and in particular will: • ensure that all food prepared and served is properly and hygienically, • plans or participates in planning of menus and the utilization of food surpluses, • estimates menu needs and purchases or requisitions foodstuffs and kitchen supplies, • reviews menus, analyses recipes, determines food, labour, and assigns staff to tasks, • supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production, • observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared to the required standard, • tests cooked foods by tasting and smelling them. • prepares special dishes according to local or seasonal foods on hand, • ensures staff are familiar with practices of kitchen and oversees training of apprentices cooks, • establishes and enforces quality and hygiene standards for the kitchens, • liases with maintenance contractors for scheduled and unscheduled maintenance requirements, • initiates and records corrective actions as necessary. • To accomplish any other such role as the Catering Manager may require from you. • Work in safe manner. Show less