Executive Chef
NMR Hospitality, Jareed Hotel
Total years of experience :7 years, 4 Months
Kitchen reorganization, creation of new menu, adequate restaurant concept development to customer needs, H.A.C.C.P., control of kitchen operations, training of the kitchen staff, quality control
"During Restaurant design: business plan, marketing plan budget, kitchen departement desing, recruitment, H.A.C.C.P. instructions, cooperation restaurant design, menu engineering, food cost analysis, staff cost analysis, working schedules organization, kitchen staff training, restaurant opening. After Restaurant opening: budget forecast, kitchen budget, food cost control, banqueting, catering, creation of new dishes with the chef and the pastry chef, marketing, pubblic relations, kitchen staff training.
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1 Michelin Star awarded Restaurant
Creating a Mediterranean style menu, quality check, cooking, kitchen team organization, work schedule organization, pastry
