Atef Said

Junior sous chef at Qatar National Convention Centre

• Qatar
• My current job since October 2012

Checks all food preparation for standard and quality, and maintains menu sensitivity by
dealing with customers.
* Ensures the practice of hygiene, safety and security of all food items-in-place.
* Assigns in detail, specific duties to all kitchen team members, monitors these tasks.
* Write, maintain and update all menu specification, recipes and pictures, production
forecasts and delegates responsibility to ensure specifications are consistently achieved.
* Maintain food cost by controlling waste without compromising the standard.
* Controls work schedule, overtime, other pay roll expenses and holiday rosters.
* Maintains “esprit de corps “in the department and ensure good rapport with the
management in the culinary team.
* Plans, implements and records departmental training.
* Regularly review, evaluate and respond to customer satisfaction and/or dissatisfaction of
the individual outlets; recommend new operating standards to

chef de partie at Qatar National Convention Centre

• United Arab Emirates
• November 2011 to October 2011

To monitor stock movement and be responsible for ordering on your section.
* To ensure minimum kitchen wastage.
* To ensure knowledge of the product is maintained and communicated to all relevant
personnel.
* To be responsible for completing your mis en place.
* To learn and record skills and recipes from other members of the department
* To report any maintenance issues to the Head Chef immediately.
* To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems
where applicable.
* To ensure all statutory regulations are adhered to, such as food hygiene policies.
* To be flexible and willing to help the restaurant kitchen at busy times if required.

Demi Chef de Partie at Four Seasons Hotel

• Qatar - Doha
• January 2009 to January 2011

Serve fellow employees in a friendly and cheerful manner
* Prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to
employees
* Ensure the cleanliness of the cafeteria kitchen and dining area including tables,
chairs, etc.
* Make tea, coffee, juices as well as to ensure the cleanliness of the juice and milk
dispensers.
* Review the daily menu and cook the appropriate food items for the entire days hotel
staff and ensure they are ready for service 10 minutes prior to the scheduled meal
time.
* Respond properly in any hotel emergency or safety situation.
* Perform other tasks or projects as assigned by hotel management and staff.
* Communicate about the menu and food availability to

Cook 1 at , Four Seasons Hotel

• Qatar - Doha
• January 2007 to January 2009

Restaurant Chef and/or Director of Food Purchasing.
* Produce food for special theme and recognition days.
* Execute minor butchering techniques such as fish fileting, meat loaf, carving and
portioning of meat products
* Set the hot food line with items picked up from the kitchens
* Restock items in the cafeteria when they run low including condiments, cereals, ice,
napkins, flatware, salt and pepper etc.

Cook at 2, Four Seasons Hotel

• Qatar
• January 2005 to January 2007