Chef de Cuisine -Banquet
Marriott Resort Palm Jumeirah
Total years of experience :13 years, 6 Months
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Leading a Dynamic team of 30 multinational Chefs and stewards with 3 outlets. Senior leadership role in managing the day to day operations of the Culinary department. Ensuring highest hygienic standards are on par with local and company regulations, managing food cost control, as well as maintaining food quality.liasing with other departments to assure customer satisfaction in the hotel. Training, developing and assessing key performances of all associated.
Chef in charge of The Market Place All Day Dining Restaurant, catering up to 300 customer per meal service.
Managing associates with the assistance of a Sous Chef to give workload and to be on time for service.
Managing schedules, yearly vacation plan, overtime and to give TFT whenever necessary
Making sure that the guest needs are met and customise their food preferences
I am mainly responsible for the Combava Fine Dining Restaurant, ( total capasity 50 pax) wherrby i drsign and created a menu plan and execution, along with relative costing. staff trainnig & development, interraction with customers was part of the daily implementation.Hands on during service and during production
Keeping the standards in check, whilst creating a positive working environment.
I was in charge of setting of setting up of pre opening menu receipes as per standard and directive of the executive chef.
Responsible for in villa and in restaurant breakfast ( mini a la carte & buffet)
Training of staff as per hotel standard
Responsible for the day to dayoperation of the restaurant.
menu planning and development.
inventory and store issues
ordering goods directly with the suppliers
checking deliveries.