بلال سليم العقيلي

Responsibilities
Assist with organizing special events and special food promotions.
Participate in the drafting of concept ideas and menus for all special
events and functions while encouraging all staff to put forward their
ideas and utilizing them wherever practical.
Participate and supervise the kitchen in the preparation and
presentation of all food items in accordance with the hotels food and
beverage standards and standardized menu guidelines.
Maintain comprehensive product knowledge including ingredients,
equipment, suppliers, markets, and current trends and make
recommendations for appropriate adjustments to kitchen operations
accordingly.
Maintain a hygienic kitchen and personal hygiene.
Work with Superior and Director of People Services to ensure the
departmental performance of staff is productive and assist in planning
for future staffing needs.
Assist in maintaining a comprehensive, current and guest focused set
of departmental standards and procedures and oversee their
implementation.
Ensure training needs analysis of Kitchen staff is carried out and
training programs are designed and implemented to meet needs.

Kitchen, Olea the cost of insuring à la carte and provide the best quality
food every day in the kitchen and restaurant around food, utensils and
cleaning
Daily on-demand stocking, general items, vegetable, dairy and dried
orders and picking up
Daily meeting with chefs and distribution of tasks after purchase and
maintenance

Kempinski Aqaba 5 stars hotel have 201 rooms and have serve food for
six outlets and I working with mor than 30 chefs
I am reporting to Chef and Im his shadow in opration Met with those
who wish to apply for a post safe the food cost and submitting best
quality of food daily check in the kitchen and restaurant around the
food, tools and clean daily store order on the system, general items,
vegetables, dariy orders and receive it daily meeting with chefs and
Distribution of tasks
check the food quality and quantity on the buffet and in resturants ……