Gilbert Kesrwani
KITCHEN MANAGER/ HEAD CHEF at Karam Beirut Restaurants Company- Claim this Profile
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Bio
Credentials
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Person In Charge level 3 training “Merit”
Dubai MunicipalityFeb, 2018- Nov, 2024
Experience
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Karam Beirut Restaurants Company
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Saudi Arabia
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Food & Beverages
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1 - 100 Employee
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KITCHEN MANAGER/ HEAD CHEF
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Jun 2017 - Present
Duties and Responsibilities: • Responsible for the effective and efficient organizing the Kitchen to ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. • Ordering the supplies, food and ingredients based on the rapidly shifting demand. • Create schedules for kitchen staff to ensure that they are always enough staffs to meet the demand particularly during rush. • Maintain the Weekly and Monthly Inventory. • Schedule and oversee the necessary maintenance repairs in the kitchen area to ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. • Assist the Restaurant Manager with the menu changes and adjustments based on the seasonal availability. • Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points. • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. • Work closely with other team members to ensure balanced team and individual responsibilities of all the staffs are excellent well performed. • Controlling and do the final checking of the food before dispatching to the Dining Area to ensure the correct food had been served. • Supervise that all products used by the team is being FIFO (First in/ First Out) as per following and guidelines in the kitchen. Show less
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Al Daaya, Tamween Hospitality, LLC
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United Arab Emirates
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CENTRAL KITCHEN MANAGER
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Oct 2013 - Aug 2016
Duties and Responsibilities: • Manages and coordinates food services at all satellite outlets to ensure proper delivery on products ordered to safeguard the food quality on it. • Coordinates with the Driver and the production staff to ensure that ordered products of all the outlets are delivered on time. • Handling training in the production staff in food preparation, sanitation and safety procedures. • Observe and evaluate workers and work procedures to ensure quality standards and service and complete disciplinary. • Assign duties, responsibilities and work stations to employees in accordance with work requirements. • Inspect supplies, equipment and work areas to ensure efficient service and conformance to standards. • Perform various financial activities such as cash handling and deposit preparation. • Investigates and resolves food quality on employee and service if any complaints occur in the outlets. • Prepares the management reports and maintains the Standardized Production records of the products. • Maintains product levels through purchasing, receiving and inventory control. • Prepares and delivers the effective and ongoing sanitation training and ensure staff compliance with the highest sanitation standards. • Conducts daily inspections of all areas of the Kitchen facility to ensure on following the established standards. • Plans and conducts staff meetings and training programs especially for rolling out new products in order to maintain ongoing communication on operations and quality of the products. • Proactively maintains the equipment to ensure top performance and life. • Strictly maintaining the consistency of all the food products prepared through following the Standardized Recipe. • Maintains the files and records especially on its Standardized Recipe its confidentiality. • Work closely with other team members to ensure balanced team and individual responsibilities of all the staffs are excellent well performed.• Show less
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Leila, Lebanon
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ABC Achrafieh Branch, Lebanon
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ASSISTANT KITCHEN MANGER
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Feb 2013 - Aug 2013
Duties and Responsibilities: • Assist the Head Chef in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times • Assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location • Assist with stock taking when required and carry out the smooth and efficient running of your section as appropriate. • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded • To plan, prepare and cook menu items as directed by the Sous / Head Chef • To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef • To compile all food orders for sections to ensure food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards. • To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures • Assisting other Chef de Parties and help each other keep motivated and focused • Responsible for the day to day running of any given section and ordering on a daily basis Show less
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Nora Catering
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Türkiye
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Food and Beverage Manufacturing
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Assistant KITCHEN MANAGER
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Aug 2012 - Jan 2013
Duties and Responsibilities: • Instructing cooks and other workers in food preparation, cooking, garnishing and food presentation. • Monitor sanitation practices to ensure that employees follow standards and regulations • Check the freshness of food and ingredients used to ensure its highest food quality • Supervise and coordinate activities of the cooks and other food preparation workers • Develop recipes and determine how to present the food • Inspect supplies, equipment, and work areas for cleanliness and functionality • Order and maintain inventory of food and supplies needed to ensure efficient operations • Monitor sanitation practices and ensure that kitchen safety standards are followed • Develop recipes and determine how to present the food and plan menus and ensure uniform serving sizes and quality of meals • Determine on how food should be presented and create decorative food displays • Determine production schedules and staff requirements necessary to ensure timely delivery of services. • Supervising routine food preparation activities and maintaining quality and high standards for food in accordance of the policy. • Ensured food was properly prepared and transported safely to events • Choreographed food line set up at locations providing the most effective flow • Initiates food service preparation and catering for special events • Standardize production recipes to ensure consistent quality • 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, ensures proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen Show less
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Cravia Inc
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United Arab Emirates
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Food & Beverages
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300 - 400 Employee
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Assistant KITCHEN MANAGER
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Apr 2009 - Feb 2011
Duties and Responsibilities: • Maintaining all areas pertaining to the kitchen, which includes food cost management, labor management, quality control, and health & safety issues. • Maintaining its high standards of the kitchen on food is well implemented and followed • Rallying their team during heavy shifts, resolving conflicts and getting the job done • Making and dealing with food costs, pricing and creating work schedules • Solving quick problems and conflicts within your area of responsibility • Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly • Maintains and oversees the cleanliness of the work area of the team • Oversees the overall operation in the Kitchen Area • Making sure that the food quality and the SOP is properly well implemented and followed • Making the Monthly inventory of the stocks which includes the ordering and receiving from the suppliers • Handling scheduling of the staffs and trainings for new employees adheres to the standard and guidelines that need to be followed • Substitutes the duty and responsibility of the Kitchen Manager when he is not around • Handling the food control with regards on following the FIFO of the products • Checking the food on its quality before pending it out to the customer to ensure the quality service given Show less
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Cravia
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UAE Roadster Diner
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KITCHEN SUPERVISOR
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Apr 2009 - Jul 2009
Duties and Responsibilities: • Communicating orders and information between the front of house and back of house • Making sure that food is cooked in the right order, quickly, and presented to the customer beautifully as possible • See to it and make sure that once the food is cooked, servers run food to the table while it's warm and ready • Explaining special orders to the cooks, and tell servers when the kitchen is out of a particular menu item • In charge of the final presentation of the plate, making sure it is dressed and garnished correctly and free from smudges or spills • The last line of defense to make sure each piece of food is safe, prepared correctly and tasty • Finalizing the presentation of the plate and test the temperature of the food • Keeping orders flowing from the kitchen to the diners • Monitor progress and ensure that the kitchen puts out the dishes according to the ticket’s specifications Show less
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Roadster Diner
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Lebanon
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KITCHEN SUPERVISOR
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Feb 2007 - Feb 2009
Duties and Responsibilities: • Preparing the required products in accordance with the production planning and operational standard • Ensuring stock management of the front counter • Adhere to the health and safety procedures and operational standards is being followed • Adhere to Restaurants food safety standards and Standard Operating Procedures • To perform opening and closing procedures in accordance with the laid down standards • Ensuring the overall cleanliness and tidiness of the front counter and kitchen area • Fulfilling the role of the Line cook when required for the daily preparation of food items in the pantry, stations or other areas of the kitchen • Sets up station according to restaurant guidelines and standards • Follows recipes, portion controls, and presentation specifications as set by the restaurant • Cleans and maintains station in practicing good safety, sanitation, organizational skills • Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas • Overseeing the ordering and receiving from the Central Kitchen that all products are complete Show less
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Education
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Sagesse Achrafieh, Lebanon
BACHELOR CERTIFICATE IN HOSPITALITY MANAGEMENT, • COLLEGE: BACHELOR CERTIFICATE IN HOSPITALITY MANAGEMENT
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