PEER MOHAMED AHMED KHAN

• Leading and motivating a team of cooks, chefs, and kitchen staff.
• Ensuring cleanliness and organization of kitchen areas, following health and safety regulations.
• Managing inventory, ordering supplies, and controlling food costs.
• Maintaining high standards of hygiene and food safety in line with industry regulations.
• Monitoring food preparation and presentation to ensure consistent quality.
• Supporting the Head Chef with the development of new recipes and culinary innovations.
• Providing leadership in the absence of the Head Chef.

• Responsible for the complete kitchen operation to maintain quality, health and safety, food safety procedures, GP, labor cost, stock taking, Assisting the Head Chef in menu planning, food preparation, and overseeing daily kitchen operations.
• Leading, supervising, and training kitchen staff to ensure smooth and efficient kitchen workflows.
• Ensuring all food is prepared to the highest standard, maintaining Gaucho’s quality and presentation.
• Monitoring kitchen inventory and ordering supplies to minimize waste and control food costs.
• Enforcing strict food safety and cleanliness standards in accordance with health and safety regulations.
• Supporting the Head Chef in ensuring consistency across all dishes and special menu items.
• Managing the kitchen in the absence of the Head Chef and ensuring team performance remains optimal.
• Contributing to a positive, collaborative work environment within the kitchen team.COSSH, and scheduling. Training and development of chefs

• Responsible for the complete kitchen operation to maintain quality, health and safety, food safety procedures, GP, labor cost, stock taking, COSSH, and scheduling. Training and development of chefs
• Duties Include:
• Working in liaison with in maintaining the las iguana’s standards of food preparation.
• Implementation of new menus and ideas with the standards of kitchen operation.
• Handling high volume business and maintaining the food standards.
• Involvement in training of junior staff and creating the awareness of the hygiene standards.
• Working in co-ordination with the Food Service Staff in training for specs for the new menus and setting norms for service.
• Maintaining weekly records of the temperature charts and cleaning schedules.
• Inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Conducting, employee orientation and coaching to ensure appropriate productivity.
• Stock talking and controlling of food wastages. And acceiveing targeted food G P
• A fast paced definitive Latin American restaurant around the UK serving Tapas and Latin American food.

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