Ali Marazy

Kitchen Head Chef & executive sous chef & sous chef at Hotels & resorts

• Egypt - Sharm el Sheikh
• My current job since July 2004

As Kitchen Head Chef i Was Responsible To Ensure That The service of all meals is to the standard laid down by the Company Also To obtain supplies and purchases from Company appointed suppliers. Ensure that methods of food preparation, production and presentation comply with standards and Client specification. To complete and maintain all legislative paper work as required by law.
To ensure all new staff are inducted according to Company Policy and job training completed and documented as required
To control and discipline staff according to the needs of the establishment, within the procedure laid down by the company
To maintain training records for staff, ensuring that individual needs are recognised and met through either on or off job training
To attend and take all necessary action, statutory or otherwise in the event of accident, fire, theft, lost property, damage, unfit food or other irregularities
To attend meetings, conferences and training courses as requested
To attend to any other reasonable request made by management