Executive Chef
Radisson Blu Jeddah Corniche
Total des années d'expérience :26 years, 4 Mois
Radisson blu corniche Jeddah - Executive Chef
• Hotel Opening
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Produced revolutionary International menu offerings to put establishments on local, regional and national map.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Mentored more than 25 kitchen staff at all levels to prepare each for demanding roles.
• Hotel Opening.
• In Charge of Food & Drink Division
• Verified compliance in preparation of menu items and customer special requests.
• Produced revolutionary International menu offerings to put establishments on local, regional and national map.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Making the opening of the Hotel Preparation
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Mentored more than 33 kitchen staff at all levels to prepare each for demanding roles.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Mentored more than 12 kitchen staff at all levels to prepare each for demanding roles.
• Collaborated with Executive chef in production or modification of menus and selections.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Mentored more than 8 kitchen staff at all levels to prepare each for demanding roles.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Mentored more than3 kitchen staff at all levels to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Diploma In Culinary Arts Hotels School Luxor, Egypt High School Diploma
