wolf lake lodge.

Determine how food should be presented, and create decorative food displays.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Estimate amounts and costs of required supplies, such as food and ingredients.Inspect supplies, equipment, and work areas to ensure conformance to established standards.Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.Overall responsibility for daily operations in the kitchenLiaising with purchasing companies for food ordersMaintaining or raising the profit margins on foodProducing menus and new dishesManaging, training and recruiting a brigade of chefs

Assisting the Executive Chef/Executive Sous Chef in the supervision of all colleagues in the Kitchen.Attending daily meetings with the Executive Chef/Executive Sous Chef regarding the updates for the day and review of tasks for the next couple of days.Assisting the Executive Chef/Executive Sous Chef in planning menus & compiling recipes for food tasting.Holding meetings with colleagues in each particular kitchen to discuss what has been carried out in the Chef's meeting and any other issues.Checking on a daily basis the food preparation, individual costs, quality, quantity inventories and portion control.Conducting training and thorough briefings on the correct usage of kitchen equipment and machinery and checking that this is carried out in the correct manner by all kitchen colleagues.During service periods, to personally run the hot plate and assist when needed and ensure that the presentation as well as quality of food is in accordance with the established standards.Ensuring that the daily Logbook is utilised and any complaints are immediately reported to the Executive Chef/Executive Sous Chef.

1.Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.2.Coordinate daily tasks with the Sous Chef or Executive Chef3.Follow the instructions and recommendations from the immediate superiors to complete the daily tasks4-Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques5.Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions6.Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control7.Consult and check on daily requirements, functions and last minute events8.Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.

• Making requisition for F&B & general store, for my outlet by CheckEAM (LIVE).• Giving daily training to our staff.• Everyday attended dept briefing if no senior on duty. After brief to my outlet staffs.• Following food cost every month.• Making outlet duty roaster approved by Ex.Chef or Ex.Sous Chef.• Prepares, arranges and serves all food according to the standard set by the Executive Chef.• Does mise-en-place, preparations, cooking and arranging of food as instructed.• Coordinates activities of commis cook and kitchen stewards and F&B Staff to ensure an efficient and smooth food service.• Controls cost by minimizing spoilage, waste and exercising portions control.• Handles machines, furniture, equipment and utensils the proper way and maintain their cleanliness.

Holiday Inn, Abu Dhabi, U.A.E.

• Daily need to follow FIFO (First In First Out).• Takes care of his personnel cleanliness, his uniforms and hotel property.• Follows and check his sections working schedule as planned and obeys all hotel regulations, schedules and break times of staff and daily basis.• Daily inspection of function sheets and production schedules.• Ensuring staff discipline in the section, proper communication and handover of shifts.• Maintaining stock levels and ensuring best hygiene practices, controlling of storage facilities in the section

• Ensuring staff discipline in the section, proper communication and handover of shifts.• Maintaining stock levels and ensuring best hygiene practices, controlling of storage facilities in the section• Responsible for proper storage and labeling procedures based on HACCP standards.• Completion & maintenance of product, hygiene & inspection lists.• Good Team work Person.

• Ensuring staff discipline in the section, proper communication and handover of shifts.• Maintaining stock levels and ensuring best hygiene practices, controlling of storage facilities in the section• Responsible for proper storage and labeling procedures based on HACCP standards.• Completion & maintenance of product, hygiene & inspection lists.• Good Team work Person.