Executive Sous Chef
Intercontinental Hotel Jubail
Total des années d'expérience :24 years, 11 Mois
A Luxury beachside Resort on Arabia’s dazzling gulf Coast. Presented 255 luxurious rooms, 8 meeting rooms, Banquet
Hall, In and outdoor pool, Gym, and Restaurants; The Rotunda Restaurant, serves authentic International cuisines and Theme nights. Al Diwan Restaurant specializes in Middle Eastern cuisines. The Ranch Tex Mex Rest serves Mexican cuisines (Ala carte style). The La Laguna Pearl serves a variety of sizzling barbecues and cocktails. Room service, Al Rehab Café offers exquisite cocktails, pastries, and beverages.
• In charge of overall operations, restaurants, room service, banquets, weddings, and outside catering.
• Overseeing the food production activities, inventory, ordering, food preparation, storage and rotation, and plate presentation.
• Attended meetings, discuss, and coordinated with F&B Director for daily operation and F/O team related to guest
specification.
• Supervised, and directed the kitchen team for delivering authentic taste in all types of foods and outstanding customer
service.
• Inspecting the quality of raw ingredients and guiding the kitchen staff for food preparation.
• Briefing the kitchen staff about the day's work, the volume of orders, and how to cope with the load.
• Collecting feedback from guests and sharing it with the kitchen team and management.
• Developed impressive menus and determined their prices that contribute monthly to the overall profit.
• Planned and applied creativity for attractive food presentations that won accolades from guests.
• Reviewed most-ordered dishes and cut down purchasing of non-running items thereby saving monthly vendor bills.
• Responded to guest complaints in a timely manner and ascertain their satisfaction with the continuous business.
• Compute daily food costs, and developed a proper inventory management system.
• Maintaining hygiene of the kitchen and serving areas as well as the food quality standards.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
Crown Plaza Hotel and Convention (RDC) is a 5 star hotel in Riyadh. It has 286 elegant large
rooms, 40 suites, outstanding exhibition and convention halls, Ball room, 13 meeting rooms
and other facilities.
It has 7restaurants proposing a wide variety of choices from all around the world; The
Mosaique offers all day dining restaurant seating more than 500 guests, The Brazilian and
Japanese specialty restaurants, sushi and tepanyaki, the lobby café, the indoor tea garden,
the cigar lounge and Room service.
• Leading kitchen responsibilities banquets, restaurants, fine dining, room service, catering,
and supply management.
• Maintain updated and accurate costing and documentation of all dishes prepared and
sold in the F&B operations.
• Controls and analyses, on an on-going basis, the level of the following: Sales, Costs
issuing of food, quality and presentation of F&B products, condition and cleanliness of
facilities and equipment, Guest satisfaction and Marketing.
• Assists the Ex. Chef in setting standards of all food and equipment purchases in
accordance with IHG guidelines.
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs
and budgetary considerations.
• Collaborated with Ex. chef to optimize profits by controlling F&B and labor cost on a
daily basis.
• Demonstrated of culinary techniques to team to ensure proper preparation,
presentation and quality of new menus while maintaining HACCP sanitation level.
Largest and most technologically advanced venues in the Middle East, exclusively offers
luxurious hospitality services and facilities which are geared for perfect venue, any size event;
from boardroom breakfast to grand scale gala receptions, cocktails and conferences.
• Planned, organized, supervised food preparation for breakfast, lunch buffet, plated
dinner, cocktail receptions, snacks and various live cooking stations during local and
international events with up to 4, 000 seating capacity ensure the entire foods are
serves in an excellent standard and temperature.
• Design, develop impressive menus, influenced by culturally diverse regions around the
globe ensuring high quality products, presentations and flavor are achieved and stay
current with today's food trends.
• Create nutritious menus, using fresh and organic ingredients for Restaurant, Diet
Centre and Spider café ensure that food products conform with both quality and
quantity standards.
• Established new menus for Banquet, Royal Wedding, and outside catering. Meeting
with, and provides tasting services for corporate clients and delegate's responsibilities
to ensure specifications are consistently achieved.
• Implements procurement strategies to minimize costs and ensure timely delivery.
• Trained, discipline, supervised kitchen team on rotating work shifts and evaluate
performance.
• Enforcing strict health, hygiene standards for employees and kitchen areas.
• Interact with guests to obtain feedback on product quality and service level.
• Utilized computer to analyses forecast, inventory, revenue reports and make decisions
based on that information to ensure department profitability.
Planned menu and executed daily breakfast, lunch and dinner buffet restaurant with
more than 100 seating capacity.
• Develops menu and oversees food preparation, staff supervision, quality control,
supplies inventory and vendor negotiations.
• Assigns stations and work shifts of chefs, and kitchen crew for maximum productivity.
• Develops food preparation techniques and supplies ordering system that minimizes
wastage.
• Safeguards excellent food quality and presentation to ensure that restaurant
standards are kept and maintained.
• Plans and takes corrective actions to resolve issues in a timely manner.
• Develops guidelines for hiring staff to maximize efficiency and minimize labor costs
without compromising quality of food and customer service