sous chef
soledere
مجموع سنوات الخبرة :12 years, 4 أشهر
Jubran Restaurant.
Mediterranean, american cuisines.
Serving fine dining and Banqueting
Hot section leader
"Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Oversee all kitchen stations.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP.
Continuous follow-up with human resources regarding kitchen staff.
Continuous follow-up with warehouse management and food suppliers.
Continuous follow-up with cost management".
Ard Canaan Restaurant
Mediterranean cuisines.
Serving fine dining and Banqueting
Kitchen leader
Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Oversee all kitchen stations.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP.
Continuous follow-up with human resources regarding kitchen staff.
Continuous follow-up with warehouse management and food suppliers.
Continuous follow-up with cost management.
las cabanas Restaurant pool and bar.
Spanish cuisines.
Serving fine dining and Banqueting
Hot section leader
Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Oversee all kitchen stations.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP.
Continuous follow-up with human resources regarding kitchen staff.
Continuous follow-up with warehouse management and food suppliers.
Continuous follow-up with cost management.
Mediterranean, american cuisines.
Serving fine dining and Banqueting
Hot section leader
Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP.
Thai cuisine.
Serving fine dining
Hot section leader
Directing the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP.
American, Japanese, Mediterranean cuisines.
Serving fine dining and Banqueting
Ass.Hot section leader
Receive the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.
Create menu items, recipes, and develop dishes.
Supervise, motivate and work closely with other chefs of all levels.
Responsible for public health and safety.
Responsible for food hygiene practices.
Ensuring excellent food quality and standards are maintained for all dishes.
Determine food stock needs, storage and demand.
Ensure that the kitchen meets all regulations regarding health, food safety and public safety. guidelinesAccording to HACCP
Mediterranean, Asian cuisines.
Banqueting Section
Hot section
Receive the food preparation process and delegating tasks.
Cooking and preparing high quality dishes.