Ryan Lemos Email & Phone Number

Kuwait

Kuwait

Kuwait

Kuwait

The Cheesecake Factory waterfront, Kuwait, is a restaurant with 2 chef de partie, 24 line cooks, 12 prep, 9 dishwasher and 8 overnight cleaners apart for other service staff. •

Kuwait

The Cheesecake Factory Arabella, Kuwait, is a restaurant with 50 cooks• Run the shift of the Kitchen, focusing on Food Quality, Recipe Adherence, Ticket times, Cleanliness and Sanitation.• As part of staff development ensure that staff are Cross trained on multiple stations there by providing greater flexibility and efficiency• Make Food Production calls based on Business Forecasts and Trends while keeping in mind how shelf lives will affect our food costs And waste margins• Ensure that the Staff, Follow the Prep Sheets and validate its Completion, Quantity, Standards, Taste and Flavour Profile.• Ensure that all the log books (Cooling, Reheating, Hot Holding, Cold Holding, Line Check, Vehicle Delivery Temperature, and Food Waste) are filled in correctly.• Ensure that the production and produce are labelled correctly and arranged in their respective place.• Maintain a Clean and Sanitary work environment.

Kuwait

The Cheesecake Factory Avenues Kuwait is a 455 cover restaurant with 90 cooks• Run the shift of the Prep- Kitchen, focusing on Food Quality, Recipe Adherence, Cleanliness and Sanitation.• As a Kitchen Training Coordinator, Responsible to schedule trainings and follow up with the paper work in coordination with the Kitchen Manager.• Make Food Production calls based on Business Forecasts and Trends.• Ensure that the Staff, Follow the Prep Sheets and validate its Completion, Quantity, Standards, Taste and Flavour Profile.• Ensure that all the log books (Cooling, Reheating, Hot Holding, Cold Holding, Line Check, Vehicle Delivery Temperature, and Food Waste) are filled in correctly.• Ensure that the production and produce are labelled correctly and arranged in their respective place.• Maintain a Clean and Sanitary work environment. • Certified as a 'Designated Trainer'

• Set-up of the kitchen during the project hand over stage.• Procurement and installation of small kitchen equipment.• Menu creation and its pricing, under the guidance of the Executive Chef.• Responsible for Food trials, standard recipes, menu specifications and plate presentation of the menu. • Analysis of fast and slow moving Menu items as well as Food ingredient and Equipment inventory control.• Responsible for staff rostering, pre-shifts staff briefings, shift management• Address guests' special food requirements.• Ensuring high quality services through regular training sessions.• Hygiene maintenance and Pest control in co-ordination with the Kitchen Stewarding department. • Was Deputed to oversee the Culinary Operations of the Vembanad Lake Hotel In Kerala, India

Master'S Degree, English Language And Literature, General

Distance Education

Bsc Hospitality And Hotel Administration

Bsc Hospitality And Hotel Administration

Bachelor Of Science (Bs) Hospitality And Hotel Administration, Hospitality And Hotel Administration

Commerce

Education record