About Rami Saloum:
Offers strong leadership, outstanding team building skills and significant contribution to revenue/profit growth through aggressive improvement in quality, productivity, operational efficiency, and customer service.
Experience
May2021 –To date | Villa Rosa Kempinski Hotel & Olare Mara Kempinski | Kenya Nairobi |
Head Chef Acting Executive Chef
- Manage overall the operations
- Mange and set up ordering system and supplier’s contracts
- Maintain Quality levels of receiving, storage, production, and presentation of food
- Full menu engineering with costing, Recipes and system entering
- Frequently review finished products for quality and presentation before the orders are send to guest
- Full SOPs
- Quality control and safety measures
- Ensure safe and efficient operations.
- Interacts with guests to obtain feedback on food quality, presentation, and service levels
- Actively responds to and handles guest problems and complaints
- Staff training (on job training and HACCP training)
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
- Provides and supports service behavior’s that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Recognizes superior quality products, presentations, and flavors
- Ensures compliance with food handling and sanitation standards
- Ensure proper grooming and hygiene standards for all kitchen staffs
- Discuss daily food cost reports with key kitchen and F&B team members
- Review weekly and monthly schedules to meet forecast and budget
- Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills
- Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy
- Able to perform additional duties as requested by the hotel management as and when required
Education
Hotel Management - Kitchen and the art of cooking
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