private chef
confidential
مجموع سنوات الخبرة :14 years, 2 أشهر
• In-charge of Arabic kitchen, Banqueting, Al Falaj restaurant.
• Reporting to the executive chef.
• Cooking for Top VVIP Guests.
• In-charge of all kitchen operations.
• Reporting to the Executive Chef.
• Main task to implement Middle Eastern and Asian Cuisine.
• Working on opening a new Restaurant (Arabic Cuisine).
• In-charge of Banquet kitchens and Main kitchen and Arabic kitchen.
• Assist the Executive Chef to manage daily operation in Outlets, Buffet and Banquet events set up.
• Assist the Nobu Head Chef for opining our signature Restaurant (NOBU).
• Assist the Executive chef for recruiting and interviews our future employees.
• Supervises/Manages the kitchen team to include efficient staffing, employee development and training, performance management and policy enforcement.
• Makes purchasing decisions (food, paper goods, supplies) ensuring budgetary considerations.
• Opining/closing chick list in all kitchen.
• Attending meetings, chefs meeting, departmental trainer’s meeting, Hygiene meeting etc.
• Ensuring efficient communication, to run your kitchen smoothly.
• Handle guest complaints/ suggestions/ requested directly to achieve high guest satisfaction.
• Maintaining the highest possible hygiene and maintenance standards.
• Control the food cost by preparing / reviewing all store requisitions and direct.
• Ensure that kitchen equipment is in proper working order and issues maintenance order for its repair.
• Sous chef of the Banquet kitchen and Arabic (In-charge).
• Reporting to the Executive chef.
• In-charge of Arabic cuisine in all hotel areas.
• Assist of the Executive Chef in implementing our menus.
• Handling two banquet kitchens and executive lounge kitchen.
• Six meeting rooms and two ballrooms capacity up to 600 people.
• In-charge of outside catering.
• Worked on pre-opening food recipes.
• Worked with HR and Executive Chef on job descriptions for our employees.
• Worked with the training manager on Training plan and on boarding manual and SOP’s for our employees.
• Assist of executive chef in implementing and maintaining standards for food production, food service and presentation and offers suggestions for continual improvements.
• Assist the Executive chef for recruiting our future employees.
• Assist the Executive chef to finalizing our suppliers.
• Ensure all stocks are adequate for the needs of the business at all times.
• Ensure all orders are placed at the required time.
• To ensure consistency of quality, taste, presentation, and correct temperatures of food served to the guests.
• Provides comments and information to all colleagues on current events.
• Interacts with guests in each of the outlets to solicit comments.
• Keep updated with new products in the market.
• Regularly provides feedback to the executive chef on colleagues’ performance.
• Works with executive chef to establish comprehensive training programs for the department.
• Personally conduct training for all kitchen colleagues as required.
• Continually strives to improve self; knowledge and skills.
• To strictly manage food cost in line with budget.
• To minimize food waste and spoilage.
• Responsible for culinary team Duty Roster, Vacation Plans, Extra hours, etc.
• Actively participates in energy saving and recycling initiatives and ensures all kitchen colleagues follows the same.
• To carry out any additional tasks and projects as requested by the executive chef.
• In-charge of Main kitchen and Oriental kitchen and Amwaj restaurant.
• Transferred for opining our new Arabic restaurant Amwaj (Full in-charge).
• Reporting to the Executive chef.
• Task force in our sister properties.
• Cooking TV shows, Lives-Cooking.
• Cooking class for our VIP’s guests, And for kids as well.
• Assists in manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and steward employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• In conjunction with the executive chef & executive sous chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department and hotel sanitation and food handling guidelines.
• In conjunction with the executive chef and executive sous chef, develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
• Maintain effective working relationship with food and beverage management, staff and hotel departments
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Monthly prepared payroll and handed over to HR.
• Responsible for culinary team Duty Roster, Vacation Plans, Extra hours, etc.
• In-charge and handle Banquet and Oriental chef duties and responsibilities.
• Responsible for all culinary dishes that are prepared in the Oriental, Banquet Kitchen
• Serve food for Room serves, Pool side (Evening), All day Dining, Ala cart, Banquets, Off side catering.
• Attends Banquet meetings.
• Train our new staff.
• Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
• Enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
• Give orders within the section, as well as reliably carry out orders handed down to the Executive Chef
• Helps creating and cooking to perfection the seasonal, all fresh 5-course modern gourmet menu and
the small selection of signature a la carte dishes for the restaurant by using produce in a sensible and cost effective way.
• Cooking and preparing for each service as well as staff foods.
• Making sure all station and its environment (Kitchen and store rooms) is spotless clean and hygiene is kept up at all times. Maintains personal tidy appearance and works in a highly hygiene manner.
• Keeps control of responsible station and reports orders for food and non food to the Executive Chef
• Controls incoming goods and stores it in perfect conditions.
• Taking part in the chef team of the monthly Master cooking classes and “Kitchen confidential” visitors in the kitchen.
• Actively attends general trainings, team building events and supplier visits to learn about local produce and improve knowledge.
• Guest orientated and able to converse with our clientele.
• Have fun cooking, loves and sociable chef, likes to work in a small team with different Nationalities and respects and actively works with colleagues.
• In-charge of the Min Zaman restaurant when the oriental chef has a day off.
• Transferred to the Banquet and All day dining kitchen.
• Worked at Hot and Cold sections.
• Daily buffet production, ala cart menu, Friday brunch, Seafood Night, Arabic night.
• Task fours in our owner palace.
• Maintain high standards of health and safety, including personal hygiene.
• Perform many basic tasks of food preparation and organization in the kitchen.
• Supports the executive chef, sous chef, line chefs as well as other kitchen employees in food production.
• Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.
• Helps the Head chef in the development of menus.
• Assists other junior kitchen staff in ensuring that the Kitchen is keep clean at all times.
• Making the requisitions of food (Market list).
• Provide support to other staff members.
• Responsible for receiving rotation stock and incoming orders.
• Applied some rules on handling food safety.
• Responsible for performing other duties as assigned.
• Cold kitchen.
• Assists other junior kitchen staff in ensuring that the restaurant is keep clean at all times.
• Also provide support to other staff members.
• Keep the working area clean and neat.
• Applied some rules on handling food for its safety.
• Responsible for performing other duties as assigned.
High School Tourism and Hotel Management JORDAN HOTEL COLLAGE AMMON ICDL Certificate in Computer