EXECUTIVE CHEF
AL JABER GROUP OF HOTEL
مجموع سنوات الخبرة :21 years, 1 أشهر
27-11-2012 CURRENT U A E AL JABER GROUP OF HOTELS U A E, ABU DHABI EXECUTIVE CHEF
01-05-2008 01-11-2012 NEPAL HIMALAYA HOTEL EXECUTIVE CHEF
03-10-2006 15-04-2008 NEPAL SHANGRI-LA HOTEL & RESORTS ( 5 STAR) EXECUTIVE CHEF
07-05-2004 30-09-2006 NEPAL HYATT REGENCY \[5STAR\] CHEF DE CUISINE
12-11-1999 06-04-2004 NEPAL RADISSON HOTEL KATHMANDU \[5STAR\] SOUS CHEF/CHEF DE CUISINE
01-05-1997 30-10-1999 UAE DUBAI RADISSON SAS HOTEL JUMEIRA BEACH \[5 STAR\] COLD KITCHEN SOUS CHEF
14-07-1995 11-04-1997 UAE DUBAI AIRPORT HOTEL ( 4 STAR) HEAD CHEF
02-05-1992 14-08-1995 UAE DUBAI JABEL ALI HOTEL ( 5 STAR) CHEF DE PARTIE
FINAL WORDS:
• Currently as Executive Chef at AL JABER GROUP OF HOTEL; 225 rooms. I manage the kitchen, butchery, pastry,
Fine dining restaurant, bistro style restaurant and banquet for up to 2500 pax with a staff compliment
Of 32 chefs.
• My style of international cuisine is based on scientific and fusion cooking
• Always take up the challenge where my knowledge and experience can contribute meaningfully to
increase The productivity of the company
Duties and responsibilities
• Reports directly to and communicates with the General Manager on all pertinent matters affecting Kitchen operations.
• Interacts with guests as well as individuals outside the hotel industry including travel industry representatives and suppliers.
• Cooperates, coordinates and communicates with other Department Heads, as required.
• Contribute to the moral and team spirit of the hotel by maintaining good relationships with colleagues
• Perform any additional duties or special projects as directed by the Management
• Be polite and professional in any situation where the image of the hotel is represented
• Attend Meetings as required by the Management
• Supervises the overall activities of Kitchen operations.
• Monitors Kitchen particularly guest contact personnel, to ensure known repeat guests and other VIP’s receive special attention and recognition.
• Creates and promotes, on a regular basis, different theme nights and menus in all restaurant outlets.
• All menus are constantly updated, paying special attention to seasonal availability.
• Coordinates exchange of information between departments within the Kitchen and direct exchange of information with other departments, such as Food
and Beverage, Front Office and Maintenance.
• Conducts such functions as interviewing, orientation, performance appraisal, coaching, counseling, and training to ensure appropriate staffing and
productivity.
• Identifies training needs, develops formal training plans and implements training programs.
• Assumes overall responsibility for maintaining standards to ensure facilities and equipments are clean, in good repair and well maintained.
• Schedules and regularly conducts routine inspections of areas under his/her control.
• Maintains appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of Kitchen Colleagues.
• Conducts weekly departmental meetings to include review of procedures and events that requires special handling and detailed information.
• Controls and analyses, on an ongoing basis, Kitchen cost to ensure performance against budget.
• Monitors and controls the inventories for operating equipment and supplies.
• Performs related duties and special projects as assigned.
FINAL WORDS:
• Currently as Executive Chef at AL JABER GROUP OF HOTEL; 225 rooms. I manage the kitchen, butchery, pastry,
Fine dining restaurant, bistro style restaurant and banquet for up to 2500 pax with a staff compliment
Of 32 chefs.
• My style of international cuisine is based on scientific and fusion cooking
• Always take up the challenge where my knowledge and experience can contribute meaningfully to
increase The productivity of the company
FINAL WORDS:
• Currently as Executive Chef at AL JABER GROUP OF HOTEL; 225 rooms. I manage the kitchen, butchery, pastry,
Fine dining restaurant, bistro style restaurant and banquet for up to 2500 pax with a staff compliment
Of 32 chefs.
• My style of international cuisine is based on scientific and fusion cooking
• Always take up the challenge where my knowledge and experience can contribute meaningfully to
increase The productivity of the company
FINAL WORDS:
• Currently as Executive Chef at AL JABER GROUP OF HOTEL; 225 rooms. I manage the kitchen, butchery, pastry,
Fine dining restaurant, bistro style restaurant and banquet for up to 2500 pax with a staff compliment
Of 32 chefs.
• My style of international cuisine is based on scientific and fusion cooking
• Always take up the challenge where my knowledge and experience can contribute meaningfully to
increase The productivity of the company
FINAL WORDS:
• Currently as Executive Chef at AL JABER GROUP OF HOTEL; 225 rooms. I manage the kitchen, butchery, pastry,
Fine dining restaurant, bistro style restaurant and banquet for up to 2500 pax with a staff compliment
Of 32 chefs.
• My style of international cuisine is based on scientific and fusion cooking
• Always take up the challenge where my knowledge and experience can contribute meaningfully to
increase The productivity of the company
27-11-2012 CURRENT U A E AL JABER GROUP OF HOTELS U A E, ABU DHABI EXECUTIVE CHEF
01-05-2008 01-11-2012 NEPAL HIMALAYA HOTEL EXECUTIVE CHEF
03-10-2006 15-04-2008 NEPAL SHANGRI-LA HOTEL & RESORTS ( 5 STAR) EXECUTIVE CHEF
07-05-2004 30-09-2006 NEPAL HYATT REGENCY \[5STAR\] CHEF DE CUISINE
12-11-1999 06-04-2004 NEPAL RADISSON HOTEL KATHMANDU \[5STAR\] SOUS CHEF/CHEF DE CUISINE
01-05-1997 30-10-1999 UAE DUBAI RADISSON SAS HOTEL JUMEIRA BEACH \[5 STAR\] COLD KITCHEN SOUS CHEF
14-07-1995 11-04-1997 UAE DUBAI AIRPORT HOTEL ( 4 STAR) HEAD CHEF
02-05-1992 14-08-1995 UAE DUBAI JABEL ALI HOTEL ( 5 STAR) CHEF DE PARTIE
1985 1987 INTERMEDIATE OF COMMERCE TRIBHUVAN UNIVERSITY NEPAL PASS HACCP TRAINING, FOOD SAFETY ASIA TRAINING, HEALTH & SAFETY TRAINING, HYGIENE/SANITATION, FIRE FIGHTING TRAINING, KITCHEN LAYOUTS, BASIC COOKING PRICIPLES, KITCHEN ORGANIZATION, INTERNATIONAL CUISINE, FOOD PRODUCTION, NEW TRENDS CULINARY. COMPUTER OPERATIONS & LITERACY: MICROSOFT WORD, EXCEL, POWER POINT, PAGE MAKER, INTERNET USAGE & ABLE TO WORK AS END-USER IN MOST COMPUTER APPLICATIONS.