Samir Chabane

Background

About Samir Chabane

Set & execute targets & goals on strategic and functional levels for the operations department • Set & execute the operations plans & strategies • Set & execute main rules & responsibilities & duties for all key positions in the site • Set & execute the action plan • Monitor and ensure the right execution of the action plan • Build systems, processes, standards, procedures, and measurements for the operations unit • Quality control & assurance • Optimization plans • Evaluations & assessments to all the operations functions and personnel • Managing & analyzing & controlling cost • Goods & service design • Design of quality control & assurance policies and procedures and applications • Inventory management, requirements, scheduling, and system. • Supply chain full management. • Menu planning/Menu costing • Kitchen operations direct supervision and management. • Managing Catering staff and skills training; • Stock control and stock taking • Consumption control • Distribution of food for breakfast, lunch packs, and dinners • recruiting and training permanent and casual staff; • organizing, leading and motivating the catering team; • ensuring health and safety regulations are strictly observed; • budgeting and establishing financial targets and forecasts; • monitoring the quality of the product and service provided; • maintaining stock levels and ordering new supplies as required; • interacting with customers • Negotiating with customers, assessing their requirements and ensuring they are satisfied with the service delivered • planning new promotions and initiatives, and contributing to business development; • Ordering • Quality and Quantity control • Daily/Weekly and Monthly planning • Feedback to top management • Evaluate and maintain equipment • knowledge of service requirements detailed menu selections, major ingredients appearance, texture garnish and presentation.