Ajullo kitchen

17/06/2025

❤️❤️

17/06/2025

Lebanese Kafta Kebabs

Ingredients:

1 lb ground beef or lamb

1 small onion, finely chopped

2 cloves garlic, minced

1/4 cup parsley, chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

Salt and pepper to taste

1 tbsp olive oil

Skewers (wooden or metal)

Preparation:

Preheat the grill or stovetop grill pan to medium-high heat.

In a large bowl, combine ground beef or lamb, onion, garlic, parsley, cumin, coriander, cinnamon, salt, and pepper. Mix until well combined.

Divide the mixture into small portions and mold each portion around a skewer to form long, oval-shaped kebabs.

Brush the kebabs with olive oil and grill for 8-10 minutes, turning occasionally, until cooked through and slightly charred.

Serve the kafta kebabs with pita, hummus, or a side salad. Enjoy your delicious Lebanese kebabs!

17/06/2025

17/06/2025

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16/06/2025

DUTIES OF AN EXECUTIVE CHEF

1. MENU DEVELOPMENT:
Creating and updating menus, considering factors like seasonality, cost, and customer preferences.

2. KITCHEN MANAGEMENT: Overseeing day-to-day operations, managing kitchen staff, and ensuring a smooth workflow.

3. FOOD QUALITY CONTROL: Ensuring that all dishes meet quality standards in terms of taste, presentation, and adherence to recipes.

4. TRAINING AND SUPERVISION: Training and supervising kitchen staff, including chefs, cooks, and other kitchen workers.

5. INVENTORT AND COST CONTROL:
Managing inventory, controlling costs, and optimizing kitchen resources to maximize profitability.

6. FOOD SAFETY AND SANITIZATION:
Ensuring compliance with health and safety regulations, maintaining cleanliness, and implementing proper sanitation practices.

7. COLLABORATION:
Collaborating with other departments, such as purchasing and management, to coordinate overall restaurant/kitchen operations.

8. CREATIVITY:
Bringing creativity to the kitchen, experimenting with new dishes, and keeping up with culinary trends.

9. PROBLEM-SOLVING: Addressing issues that arise in the kitchen, adapting to challenges, and maintaining a positive working environment.

10. CUSTOMERS INTERACTIONS:
Engaging with customers to gather feedback and ensure a positive dinning experience

11. VENDOR RELATIONS:
Managing relationship with suppliers and negotiating contracts for ingredients and supplies

06/06/2025

Thank you Mira Heights for giving me a chance to taste my food production.

Kuu town twivaasa na musyi muno.

Ngai ni WA chama

31/05/2025

Let's kill weekend vibe by grilling nyama mbuzi ❤️.

15/05/2025

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