Executive Brand Chef
Bin Hindi hospitality Food & Beverage
Total years of experience :25 years, 0 Months
Italian, French, Asian & Asian fusion, American, Mediterranean, Japanese, Lathing
Current Employee: till Executive Chef OZ lounge, Felzy, Dorothy at Kingdom of Saudi Arabia Riyadh 24 of December 2017
•Lead operations of SR 3.7 million revenue per month for 3 restaurant and 3-banquet hall kitchen.
•Developed menu and oversees food preparation, staff supervision, quality control, supplies
•Inventory and vendor negotiations.
•Developed food preparation techniques and supplies ordering system that minimizes wastage.
•Safeguarded excellent food quality and presentation to ensure that restaurant standards
•Are kept and maintained.
•Planned and took corrective actions to resolve issues in a timely manner.
•Implemented procurement strategies to minimize costs and ensure timely delivery.
•Developed guidelines for hiring staff to maximize efficiency and minimize labor costs without compromising quality of food and customer service.
•Supervised 50 staff involved in full-service restaurant operations - sous chefs, line cooks, dining
•Crew and customer service.
•Switched to Avero restaurant management software, which improved customer service and led to 50% sales increase.
•Developed international fusion menu, which was instrumental in the Orchard's turn-around and
•70% increase in guest traffic.
•Implemented ergonomic and energy efficient design for the new kitchen and dining area layout.
•Directed all cold & Hot preparation and catering activities
•Ensured employees adherence to HACCP standards
•In partnership with the General Manager, assisted employees with career development strategies to improve employee retention and build bench strength
Jumeirah international task trainer
20 meeting room 1500 capacity wedding banquet hall, 500 capacity
Free function hall managing in clouding 17 staff
Responsibilities:
•Handled multiple tasks with attention to minute details
•Progressive thinking with cuisine and ability to implement such ideas with ease
•Followed 100% of the HACCP guidelines in the workplace
•Ensure that menu and “special” engineering in conjunction with the Executive chef and/or Executive Sous Chefs met the target market and were in line with the operating concept for the restaurant and banquet
•Maintained good working relationships with colleagues and all other departments
•Was responsible for increasing departmental sales and profit
•Strived to minimize payroll costs by maximizing the productivity and efficient scheduling of employees
2005 Wedding ceremony of Shiakh Mansoor Al Nahyan Royal Wedding (3500pax)
•2006 A Festival of Taste Jumeirah -World 3 Michelin- star Chef (Souk madinat)
•Jumeirah Pisces connoisseur 5 course gourmet dinner Menu with Michel Roux
•The Waterside inn
French Fine Dining Cuisine
Best Sea Food Restaurant Dubai 2 Time (2006/ 2007 Time Out Award)
Madinat Jumeirah (Arabian Resort Dubai
Responsibilities:
•Monitored and ensured that the company systems and standard operating procedures were met in all areas
•Oversaw all commissary production and event execution
•Assisted the corporate executive chef in many other areas
•Financial and administrative responsibilities as they pertain to direct reports
•Worked closely with corporates executive chef to assure standards were met in all other aspects of the commissary operation fulfilling all areas of executive chef's responsibilities in absence.
•Worked closely with executive chef in promoting company's culture, mission and philosophy
•Was accountable for meeting budgets for food, labor and direct operating expenses of the culinary department
•Developed and maintained party portioning reports to ensure proper portioning of food takes place at future events
French Fine Dining Cuisine
Best Sea Food Restaurant Dubai 2 Time (2004/2005)
Burj Al Arab Jumeirha international
Responsibilities:
•Was responsible for all food storage, preparation, production, cooking and service to the fine dining restaurant.
•Ensured effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity
•Maintained a high level of food quality and production with the aim of exceeding our members and guests expectations.
•Assisted the Executive Head Chef in ensuring that the food operations are controlled in a manner which reaches the
•Designed cost of sales and in liaison with the Food and Beverage
•Reported the disciplinary matters to the Executive Head Chef and Food and Beverage Manager.
•Fostered good team spirit at all times.
•Undertook all other duties that commensurate with the post as and when directed by the Executive Head Chef
Hard Walls Restaurant
**** Restaurant Abu Dhabi
•Helped the chef de cuisine prepare appetizers plus meat and vegetables for entrees, as well as helped with proper presentation of the food. Also, participated in selecting and training new kitchen staff. Ensured that health and safety standards were enforced and followed in the kitchen. Lastly, took care that each customer was served the best.
star Hotel
Responsibilities:
•Handled hot Range French & Italian Dinning, worked with sous chef and cooking excellence clotty food all day dining restaurant, controlling daily sujah yahrt 25 pax
Preparation and distribution of daily meals in accordance with the menu cycle, including breakfast buffet
•Jointly responsible for appropriate loading, storage and keeping of goods
•Co-responsible for daily cleaning and adhering to hygiene standards in accordance with HAC
,