"Chef Depart"
JW Marriott
Total years of experience :13 years, 10 Months
• JW Marriott - Cairo from 1/4/2004 Till Now "Chef Depart". up to present
Main Kitchen
I responsible cold kitchen
(Main restaurant buffet_ outside catering-banquet)
And making any kind of canapé cold one '
-A la carte in charge
Reporting to Executive Chef
Achievement: successfully as pre-opening team with contribution of setting up the kitchen standards, consistence on guest satisfaction result, base on my skills and capability I am trusted running the daily operation with a very minimum supervision
Responsibilities: • Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the hotel.
• Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Coordinates daily tasks with the Executive chef.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.
• Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
• Coordinates and participates with other sections of requirements, cleanliness, wastage and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily Executive chef on the daily requirements, functions and last minute events.
• Checks daily time sheet is correctly filled at the section, prepare a weekly roster and keeps overtime to a minimum.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Be an example for personal hygiene and cleanliness on and off duty.
• Promote efficiency, confidence, courtesy and an extremely high standard of social skills.
• Generally promote and ensure good inter-departmental relations.
• Display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues. Ensure that the standards required by Law and by Management are maintained at all times in the areas specified above
• Fish Market Restaurant
From 1/8/2001 to 23/5/2003
At cold kitchen (G.M kitchen) in charge
When I was there I am charge about all salads in buffet in cold section and making special party for outside catering
• Prameza Hotel Cairo
From: 1may2000 to: 1 .feb .2001 1st commis
Main Kitchen
-cold salads buffet international & Arabic in charge
(Main restaurant buffet_ outside catering-banquet
-A la carte in charge
Marriot Cairo Hotel from1 January 1998 to 1, sep.1998
2st commis
Main Kitchen
-cold salads buffet international & Arabic in charge
(Main restaurant buffet_ outside catering-banquet
-A la carte in charge
-A la carte in charge
-Italian kitchen salads
-Banquet kitchen
Sheraton Cairo from Feb 1997 to dec 1997
Education: High School Diploma in Kitchen Dept, ( 1999-2000) El Orman School 1. بحث 2. صور 3. خرائط 4. Youtube 5. الأخبار 6. Gmail 7. Drive 8. تقويم 9. المزيد 1. تسجيل الدخول جرّب متصفحًا جديدًا به ترجمة تلقائية.تنزيل Google Chromeتجاهل Top of Form ترجمة الترجمة من: الهنغارية حسين صلاح حسين القاهرة مصر +201277977036 +201277977063 العنوان: شارع 21El-القاضى متفرع من ش Tanany سي، lmbaba، الجيزة البريد الإلكتروني: h.Shussein @ yahoo.com- تفاصيل شخصية
