I am Head chef , a graduate of one of the Higher Institutes of Tourism and Hotels, 1990, one of the institutes accredited by the Ministry of Tourism and the International Labor Organization. The study period is 24 months in all kitchen departments…
My experience lies in development, training, organization and good performance with the team…
• Monitor the quality of all food and beverages. • Track, record, and maintain inventory stock including foods, beverages, and kitchen supplies. • Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day… • Oversee entire kitchen staff activity and ensure efficient work… • Order and arrange pickup or delivery of foods for the week… • Oversee repairs of kitchen appliances… • Direct and design and plating/presentation techniques for all dishes… • Create new recipes and design overall menu, including specials each week… • Help determine pricing for menu items... • Hire and train new kitchen staff... • Work efficiently to resolve any problems that arise in the kitchen..