Executive Sous Chef
Sharq Village & Spa – Operated by the Ritz-Carlton Hotel Company
Total years of experience :18 years, 1 Months
Manage day to day operation of the Food Production and Stewarding Controls and analyzes, on an on-going basis.
• Responsible for planning and managing all aspects of food preparation in all areas of the hotel including banquets, in-room dining, restaurant, lounge and the employees dining area.
•Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same
•Human resource responsibilities: Works to ensure the departmental performance of staff is productive. Financial responsibilities: Works with superior in the preparation and management of the department’s budget. Do the preparation of the departmental annual budget. Assists in monitoring and controlling departmental cost on an ongoing basis to ensure performance against budget. Assists in the preparation of the hotel strategic plan, goals program, and Kitchen Departmental Budget
•To carry out any other duties that may be requested by the Hotel Management
•In charge for both room service and all day dining restaurant Al Liwan with a seating capacity of 154 seats and with a 3 meals period
manage day to day operation of the Food Production and Stewarding Controls and analyzes, on an on-going basis, the level of the following: Sales, Costs, Issuing of food, Quality and presentation of food and beverage products, Condition and cleanliness of facilities and equipment, Guest satisfaction and Marketing
•Developing training plans, develops training material in accordance with IHC guidelines and implements training plans for the Food Production employees and other Food and Beverage employees
•Developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and developing popular menus offering guests value for money with ICHG guidelines
•Making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation and in setting Food Production and Stewarding goals and developing strategies, procedures and policies
the Ramadan tent every year
•Responsible food Banquet kitchen, serving buffets and plated functions, as well as outside catering
•Also part of the team responsible for managing the villas of the Royal prince of Qatar
•Ensure proper co-ordination between the Kitchen and F&B Department to deliver a smooth running operation and ensure the highest level of products and service are maintained
•In-depth knowledge of all the sections and the food served in the restaurants
•As a hiring manager and learning coach, responsible for recruitment and training of employees and doing operational certifications for all staff.
•Responsible for the weekly duty rosters.
•Responsible for maintaining the Maintenance Logs and follow ups on the kitchen equipment’s.
•Menu planning, managing food cost, maintaining standards of food purchasing, preparation, quality, hygiene and sanitation
de Cuisine Pre-opening Culinary Team (Lebanese Fine Dining Cuisine
planning menus and designing standard recipes
•All Health, Safety and Hygiene requirements
Oriental chef, responsible for all the oriental culinary in the Hotel
•Banquet ball room with capacity of 800 Guests
•All day dining
•Ramadan Tent
•Assist
Member of pre-opening team, helped to set and maintain the standards of the hotel’s food and beverage outlets.
Assit the chef de cuisine
•Devise and introducing new menu concepts and recipes
•Hot and Cold section Preparation
•Assisted Chef de Cuisine to make duty rosters and training schedules.
•Ensured the operating and kitchen equipment is maintained to good standards with minimum breakages
Restaurant
between 4 sections
•In charge of all the aspects of food production
•Assist the Chef in maintaining Food Quality
courses: Catering Technology and Applied Nutrition (Middle East)