Reda Khalife Email and Phone Number

Ensuring and responsible that all the staff has gone through all mandatory training as required for them to do their day to day task at work. Providing idea of preparation time/waiting time to customers having up to date knowledge about the products of the brand (New and existing)Responsible for process of Efficiency in staff Scheduling & Planning as per the SOP. Responsible for the process of managing on going repairs, maintenance and programme. Responsible for managing the day-to-day operations of the stores ; following company policies and procedures; ensuring that sales, profitability, and customer service targets are met; and that the most suitable products and services are available to the customer. Development of Sous Chef team ( ordering , food cost labor cost ).Performance appraisal & reviews of Sous Chef. Focus on stores kitchen performance by Plan & Organize ,Problem Solve & Make Decisions ,Deliver Results.Audits food & beverage services and quality on a regular basis ( quarterly culinary Audit) and develops and implements strategies to improve results.Reviewing monthly P&L details reports , with immediately action plan .

Implementation & execution of the pre-opening and opening plan of the company’s first Central Kitchen with maintaining the highest standards amongst all team members.Responsible for all the cost recipes and food specification .Responsible for maintaining all products standards by performing daily line check.Developing new recipes and products of gluten and dairy free.Participates as part of developmental team to achieve successful product launches.Supports the developments and presentation of new recipes for themed events.Manage data collection and consolidation of the division's reports to ensure the provision of reliable inventory, cost control.Working with food technicians.Staying ahead of consumer taste trendsResponding to the findings of sensory and taste panels.Doing the pricing for menu.

Responsible for managing the day-to-day operations of the stores ; following company policies and procedures; ensuring that sales, profitability, and customer service targets are met; and that the most suitable products and services are available to the customer. Implementation & Execution of the pre - opening and opening plan for 2 new stores ( PF Changs's Avenues phase 4 and AL KOUT MALL )Responsible for interviewing , hiring & discharging all culinary employees. Development of Sous Chef team ( ordering , food cost labor cost ).Performance appraisal & reviews of Sous Chef. Uses customer satisfaction monitoring methodologies to ensure customer satisfaction .Organize and set-up the kitchen / commissary as efficiently as possible to increase speed andRepair & Maintenance of kitchen equipment and facility. Ensure that all culinary standards in all stores kitchens comply with company policies Focus on Customer First ,Communication & Influence ,Relationships & Teamwork , Develop & Manage Self ,People First ,Improve & Innovate.Focus on stores kitchen performance by Plan & Organize ,Problem Solve & Make Decisions ,Deliver Results.Audits food & beverage services and quality on a regular basis ( quarterly culinary Audit) and develops and implements strategies to improve results.Reviewing monthly P&L details reports , with immediately action plan .

Ensure the conformity of the products according to the company's and the HACCP standards and handle the relevants reports accordingly.Prepare high quality menu items and ensure conformity to set recipes of the brand in order to maintain image and customer satisfaction.Supervise food production, maintain quality and hygiene standards, displays expert knives skills and seek to continuously improve the image of the operation.Take all necessary measures to reduce waste and maintain control action to attain forecasted food and labor costs.Responsible for food cost and inventories . Control and monitor the monthly inventory by making sure the measures set are followed and the discrepancies are adjusted.Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs.

Supervise all station employees and ensure comply consistently with the stander recipes and serving portions , cooking methods ,quality standers , kitchen rules hygiene regulation , policies and procedures .Implement security / fire / safety procedures according to the set rules and regulations and report any incidents to hierarchy.Control all dishes ready for serving to make sure they are produced according to quality, presentation and time specification, and take all measures and make prompt decisions to avoid unsatisfactory products.Record waste items on the forms and accordingly reduce the wastage of products to assist in cost control.Research, study and suggest new ideas and recipes to the Head Chef that could contribute toMeeting / exceeding the set targets.Train team members on all key in the kitchen and ensure that they comply with the setstatutory regulations .Assist the kitchen chef in planning of any possible outdoor sales activity requested by the shop manager.Displays good teamwork attitudes towards the colleagues.

Responsible for all the overall operations of kitchen areaEnsure proper scheduling of staff.Ensures and enforces the highest standards of sanitation hygiene.Make pass during the service, check the entire miser in place.Check all requisition, transfer and inter kitchen required.Check physical aspects of kitchen area, dry store during the assigned shift.Ordering, receiving, line checking, scheduling, closing shift.

Managed a staff of 21, responsible for all culinary tasks that are needed to operate the kitchenResponsible for staff training and giving instructions.Ensures proper scheduling of staff in accordance to the expected work-load. Controls and enforces the set vacation limits .kitchen and food cost.Ensuring all preparation working upon recipes.Daily line check to ensure food quality.Ensuring that all standards are related to the cooking time and presentation are achieved

Assist the dietitians with fully communication to making sure all meals are healthy upon the patient required .manage the daily food production including production planning and controls;ensure Sodexo Culinary Standards including recipe compliance and food qualityControlling and directing the food preparation process and any other relative activities.Assist the Executive chef in developing the patient menus.have knowledge of special diets and allergens.

Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply to ensure the HACCP procedures are followedEnsure safety and security is adhered to at all times.Ensure each member of the shift has sufficient knowledge of produced dishes to be able to advise serving staff/diners, e.g. allergens and content.Wastage: correct handling of surplus food after service.Ensure shift is properly organized, staffed and supervised.Create daily production schedule to ensure proper staffing requirements are met