Outback Steakhouse Oct 2013 / July 2019    Queensland, Australia

Head Chef

• Opening Team on both store Aspley (4 years) & Gold Coast QLD (2 Years)

• Directs and check the progress of the prep staff, checks for quality and consistency on food and communicates with prep staff

• Manages all employees to maintain high employment quality standards consistent with the Outback Brand including, but not limited to, hiring, development, counselling, promotion, discipline and terminations as appropriate.

• Checks all kitchen equipment and sets them up for daily use.

• Enforce safety and sanitary practices and maintenance for the kitchen. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.

• Ensure that all menu items are made according to recipe and presented in Outback’s Serious Food, Concentrated manner.

• Adhere to company standards and service levels to increases sales and minimize costs, including food, beverage, supply, utility and labor costs.

• Estimate food needs, place orders with purveyors within established guidelines and schedule the delivery.

• Ensures operational basics and standards are adhered to with total commitment and passion: line checks, testing, training, recipe adherence, window management, cook times, etc

• Ensures that all menu items are made according to recipe and presented in Outback’s Serious Food manner.

• Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste; manage staffing levels throughout shift.

• Actively participates as a member of the management team.

Assist Managing Partner in the evaluation of P&L’s Meeting budgetary goals within the back of the house i.e.: COG’s controls.

• Controlling and checking all deliveries into the restaurant

• Keeps kitchen, dish, and storage areas clean and organized.

• Check and balance product inventory from previous day of business, places food and supply orders

• Assists in the hiring and training of back-of-the-house employees.

• Sets excellent customer service and work standards.

• Assists the Managing Partner with all obligations to Workplace Health and Safety.

Ruth’s Chris St eakhouse    Jan 200 7 / Feb 201 0              Dubai, UAE

Head Chef

Duties and Responsibilities

• Ensure required mis en place is complete prior to all outlets opening hours

• Takes charge of matters pertaining to setting standards for food production, food service and presentation

• Ensures that these standards are maintained with the highest integrity

Stock Control

• Ensure all stocks are always adequate for the needs of the business

• Ensure all orders are placed at the required time.

• Maintain a financial awareness of changing food cost.

• Checks the physical condition of equipment, ensuring adequate operating stock levels are maintained.

• Liaise with Stewarding Department to carry out quarterly inventories of all equipment’s.

• Keep up to date with the latest trends in the market and make suggestions for

implementation

• Productivity & Profitability

• Maintain the required level of staff service through lunch and dinner

• Ensure daily procedures are carried out to the correct standard

• Handle staff queries and complaints with tact

• Ensure that all employees work within the departmental Rules & Regulations.

• Ensure effective two-way communication within the department by regular departmental communication meetings.

• Contributes to achievement of budget profit.

Health Safety & Hygiene

• Carry-out fire, safety, and evacuation procedures as required by the Restaurant Fire policy

• Complies with the Restaurant health, safety and hygiene policy

• Comply with Restaurant standards in relation to hygiene and personal presentation

• Is team leader for kitchen for the HACCP Hotel policy and oversees updating the manual

Supervision & training of employees       • Ensure a smooth flow of service in all outlets for all services, working “hands-on” when necessary

• Ensure all employees attend statutory training, i.e. fire, health & safety and basic food hygiene

• Ensure all staff are appraised at the correct intervals and objectives are set, for both the development of the individual and department

• Ensure a productive and relevant training plan is in operation, reviewing it regularly with HR Manager to ensure it meets the changing market needs.

• Provide adequate support and supervision to the satellite operations, giving guidance, where necessary.

• Be actively involved in the interview process for all staff.

Shangr i -l a Barr al Jissah        2006-Jan 2007                    Musca t, Oman

Tournant Chef de Partie

• Ala carte, buffet, sushi, room service

• Ensures all items are properly ordered and delivered.

• Ensures all stations are consistently with high food quality.

• Ensures all Mis en Place items are available in all stations

• Ensures that all raw fish for sushi are fresh for day to day operations

• Preparing Mis en Place for Buffet, helping Sous chef for serving

• Conducts all training sessions for kitchen staff.

• Performs any other duties assigned by the Sous chef.

• Placing and Receiving orders, planning healthy, seasonal and varying menus standard, delegating and organization of efficient staff

• All Day dining Supervisor.

• Supervise Night Shift including Breakfast Buffet.

Towe r R ot ana Hotel                   200 4 – 200 6          Dubai, UAE

Commis I

• Checks all supplies and fill out requisitions whenever necessary.

• Recipe adherence follow recipe to the letter

• Ticket time awareness, cleanliness and organization, safety and sanitation

• Include day to day running of kitchen, prepping and cooking of starters, sauces, desserts and preparation of veggies, meats, seafood’s.

• Running all stations includes Asian, Sushi Bar, Grill, Saucier, Pizza and Cold

• Assist our Sushi Chef in operating our fusion Sushi Bar

Outback Steakhouse    2000 / 200 4                     Manila, Philippines

Kitchen Professional

• Food expo ensures ticket time as per standard for cold and hot kitchen

• Ensures zero waste follows accurate portioning of all items

• Sanitation and safety, observed FIFO for proper stock level

• Making line check before and after shift on all items

• Inform manager prior to delay.

• Working and Trains in all sections (cold, hot and prep stations)

• Trained as Service staff, Host and Bar tender.

Trainer f o r all Out back Stea khou se International Opening Store in Asia.