Shareef Kareem
About
Shareef Kareem is from Dammam, Eastern, Saudi Arabia. Shareef works in the following industries: "Food Production". Shareef is currently Owner at My on Restaurant , located in Colombo, Western, Sri Lanka. In Shareef's previous role as a Executive Chef at Mandarina Colombo, Shareef worked in No: 433, 2nd Floor, Galle Road, Colombo 03, Sri Lanka. until Nov 2019. Prior to joining Mandarina Colombo, Shareef was a Executive Chef at Ramada Colombo and held the position of Executive Chef at Colombo. Prior to that, Shareef was a Executive chef at Grand plaza hotels from Sep 2015 to May 2016. Shareef started working as Executive Sous Chef at OZO Kandy hotels in kandy sir Lanka in Jan 2015. From Jan 2011 to Dec 2014, Shareef was Group Executive Chef at LMJ Hotels. Prior to that, Shareef was a Executive chef at CASA Colombo from Jan 2011 to Dec 2014. Shareef started working as Executive Chef at Park Street Mews in Jan 2009.
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Shareef Kareem's current jobs
Overall Operations
Shareef Kareem's past jobs
• Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. • Manage the daily production, preparation and presentation of all food. • Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach , recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination. • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds the standards and regulations. • Monitor, analyze and control all labor. In charge for outlets • In charge for 3 outlets • Ensuring high quality and standards of food product. • Organizes and control Hygiene standards and sanitation of all product. • Supervises and participates in the preparation ala-carte buffet for large banquets • Strictly controlling the waste and ensuring compliance with cost control measures • Interacting with guest and customized as per guest desires for their satisfies • Control supplies during delivery • Making daily market list,weekly schedule,control food and store requisition. • Development of culinary standards for retail, All Restaurants and catering operations. • Training and development my team. • Menu development and engineering to address cost pressures, quality, health/wellness and high quality culinary arts. • Conducting daily inspections, organizing and controlling hygiene standards sanitation of all products and work area. • Meet daily to communicate daily operational challenges & successes • Promote a Fun/ Professional and Disciplined work environment
• Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. • Manage the daily production, preparation and presentation of all food. • Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach , recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination. • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds the standards and regulations. • Monitor, analyze and control all labor. In charge for outlets • In charge for eight outlets • Ensuring high quality and standards of food product. • Organizes and control Hygiene standards and sanitation of all product. • Supervises and participates in the preparation ala-carte buffet for large banquets • Strictly controlling the waste and ensuring compliance with cost control measures • Interacting with guest and customized as per guest desires for their satisfies • Control supplies during delivery • Making daily market list,weekly schedule,control food and store requisition. • Development of culinary standards for retail, All Restaurants and catering operations. • Training and development my team. • Menu development and engineering to address cost pressures, quality, health/wellness and high quality culinary arts. • Conducting daily inspections, organizing and controlling hygiene standards sanitation of all products and work area. • Meet daily to communicate daily operational challenges & successes • Promote a Fun/ Professional and Disciplined work environment
group executive chef • Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. • Manage the daily production, preparation and presentation of all food. • Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach , recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination. • Schedule and manage the maintenance/sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds the standards and regulations. • Monitor, analyze and control all labor. In charge for outlets • In charge for 5 outlets • Ensuring high quality and standards of food product. • Organizes and control Hygiene standards and sanitation of all product. • Supervises and participates in the preparation ala-carte buffet for large banquets • Strictly controlling the waste and ensuring compliance with cost control measures • Interacting with guest and customized as per guest desires for their satisfies • Control supplies during delivery • Making daily market list,weekly schedule,control food and store requisition. • Development of culinary standards for retail, All Restaurants and catering operations. • Training and development my team. • Menu development and engineering to address cost pressures, quality, health/wellness and high quality culinary arts. • Conducting daily inspections, organizing and controlling hygiene standards sanitation of all products and work area. • Meet daily to communicate daily operational challenges & successes • Promote a Fun/ Professional and Disciplined work environment