Saleem Qureshi

ISupervising and coordinating all kitchen subsections engaged in the preparation and cooking of
food.
• Planning menus; considers availability of raw food and ingredients, availability of skill
required.
• Preparing new menus, style and standards of operations.
• Checks function sheets and sees to it that all food items for special functions are prepared on
time and meet quality standard.
• Supervises cooking and other kitchen personnel and coordinates their assignments and
arranges to ensure economical and timely food production.
• Estimates current and daily requirements of operations for food consumption based on event
orders, daily menus, forecasts, etc.
• Ensures that:
• there is an adequate supply of food at all times
• hygiene and sanitation are observed in kitchen areas
• tools and equipment are handled, maintained and used properly
• Works closely with different chefs, participates in their activities.
• Trains and evaluates performance of kitchen personnel.
• Tours all kitchen subsections daily to check on their requirements and preparation; approves
their requisitions.
• Maintain cost control policies and procedures are followed by company target.
• Checks physical aspect of all kitchen areas, cold rooms, equipment and tools.
• Performs other duties as may be assigned