mahmoud abdelsattar abouelenein

Developing menus in restaurants, the main kitchen and the outdoor party department, creating new recipes and presenting them for approval according to the rules. Preparing meals in an ideal manner and with high quality that will satisfy customers. Implementation of food safety rules and instructions issued by official authorities in all places of storage, preparation and production. Ensuring a correct and appropriate method for ordering products and the method of preparing, dispensing, transporting and delivering them in a correct and safe manner. Appointment and training of new and old chefs according to work requirements in cooperation with the Personnel Department. Inventory control and goods ordering operations in cooperation with the Purchasing and Warehouse Department. Quality assurance in all places of storage, preparation, production and the quality of the product offered to the customer. Writing cost analysis reports for menus and making meal costs. Inspection of kitchen equipment and its production capacity. Managing the main kitchen staff in cooperation with the responsible manager and restaurants in cooperation with the restaurant manager. Finding the necessary development aspects for the company. Ensuring that the restaurant meets health and high-quality standards. Responsible for the shape of the final dish design, and to ensure that it is properly and appropriately decorated.

Follow proper handling and correct temperature of all food products. Ensures that all equipment in the kitchen is properly maintained and in working order according to local Ministry of Health standards. Review comment cards for guest satisfaction scores and other data to identify areas for improvement. Coordination with the Procurement Department to acquire the necessary goods and services. Ensure proper grooming and hygiene standards for all kitchen staff. Ensures that all kitchen staff maintain the required food handling and sanitation certificates. Interacts with guests to obtain feedback on food quality, presentation, and service levels. Actively responds to and addresses guest problems and complaints. Maintaining quality levels of food reception, storage, production and display. Ensure that sufficient levels of staff are identified to meet business requirements. Follows and implements all applicable safety procedures specified for kitchen and food servers. Discuss daily reports on food costs with team members and management. Review weekly and monthly schedules to meet expectations and budget. Attend meetings and other administrative sessions. Identifying the developmental needs of kitchen staff and providing training and guidance, as well as helping them improve their knowledge or skills. Kitchen partners train the basics of good cooking and shows an excellent plate. Frequently review finished products for quality and presentation before sending orders to locations, or to guests. Ability to perform additional duties as requested by management when required. Ensures completion of disciplinary procedures and documentation in accordance with operating standards and administrative policy.

Perfect time management in preparing and serving meals. Achieving positive, effective and comfortable results for the company. Train, develop and motivate supervisors and production staff to meet and exceed established food preparation standards on a consistent basis. Follows up and discusses ways to continually improve the kitchen. Demonstrate exceptional leadership by providing a positive work environment, advising employees as appropriate, and demonstrating a dedicated and professional approach to management. Must be able to provide direction for all daily operations in the kitchen. Understand employee functions well enough to perform duties in the absence of employees or select appropriate replacement to fill in the gaps. Setting performance standards and monitoring performance. Sound financial/business decisions should be advocated, honesty and integrity should be demonstrated. Improves service by communicating and helping individuals understand guests' needs, and providing guidance, and individual training when needed. Actively participates in menu development and maintains an update and cost accuracy of all dishes prepared and sold in the food and beverage process.