Executive Chef
Dolce Catering Services
Total years of experience :30 years, 0 Months
This outlet is located in Abu Dhabi University, and we present a wide variety of breakfast and lunch buffet, we serve also snacks, sandwiches and set menus for the university senior management. I am in charge of the kitchen and my duties are to ensure that the daily operation runs smoothly, maintain hygiene standards, and control the food cost, Portion control, staff’ scheduling, Design new menu's and get it approved by the Abu Dhabi University top management.
Successful accomplishments
Supervised the dinning and the service operation.
Designed and implemented a creative menus to provide a 5
Star dining experience.
Coordinated and executed catering service for student parties,
Management meetings and conferences.
Make Training for the staff for each new menu and the hygiene
Standard.
This restaurant is one of National Catering Company Group in Abu Dhabi. I am working as head chef and I am responsible of the main kitchen. My duties are to make Buffets menu and set menus, I train all the staff to make their best always to cook and to clean their place to maintain all the hygiene procedures.
Accomplishments
Plans menus for all Food outlets
Schedule & coordinates the Works of chefs
Approves the requisitions and other necessary Food supplies
Ensures that high standards of sanitation, cleanliness and
safety are maintained throughout all kitchen all the time as per
Abu Dhabi Health Control guidelines.
I was in charge of whole the kitchen executive chef; I've got training about the system in DUBAI for three months. I take pride in opening the first branch in Alexandria & Egypt. We are making all the sea food dishes serving with the American style, interface with guests and provided excellent guest service and support by processing guest's request.
Accomplishments
Plans menus for all Food outlets
Schedule &coordinates the Works of chefs
Approves the requisitions and othernecessary Food supplies
Ensures That high standards of sanitation, cleanliness and
safety are maintained throughout all kitchen all the time
I was in charge of the whole outlets as a sous chef; making the wedding party in the banquet hall, and the anniversary party in the gardens, and the barbecue party on the pool. Every Friday we are making brunch and food competition.
Accomplishments
Reporting to the executive chef.
Approves the requisitions and othernecessary Food supplies
Ensures That high standards of sanitation
This hotel was dividing into three kitchens oriental, Italian, and the main kitchen. That time I was working in the oriental kitchen as first Comis. We are making all the oriental dishes including the cold, hot, and the dessert. In that time I was made training in the main kitchen.
My duties include working in the hot kitchen (Italian, European, and oriental food), the pastry section, and the cold section.
; I am responsible of the main kitchen, and all the outlets. My duties are to make menus, to arrange the buffets and to train the staff about the new menus & the hygiene. I Organize the daily purchases to maintain the food cost, and always improving quality of the food product.
Accomplishments
Plans menus for all Food outlets
Schedule &coordinates the Works of chefs
Approves the requisitions and othernecessary Food supplies
Ensures That high standards of sanitation, cleanliness and
safety are maintained throughout all kitchen all the time
; I am responsible of the main kitchen, and all the outlets. My duties are to make menus, to arrange the buffets and to train the staff about the new menus & the hygiene. I Oversee the operation of the kitchen in conjunction with other Departmental Management. Responsibilities include, but are not limited to, hiring, training, scheduling and directing all culinary staff; visually inspecting all food product to be served to ensure they all meet the quality standards set out be Departmental and Hotel management; ensure proper receiving and storage of food products so as to comply with health department regulations; and adherence to all cost and quality control procedures.
Accomplishments
Plans menus for all Food outlets
Schedule &coordinates the Works of chefs
Approves the requisitions and othernecessary Food supplies
Ensures That high standards of sanitation, cleanliness and safety are maintained throughout all kitchen all the time
charge of the hot kitchen & the cold kitchen. We have two buffets and we are working for the full board and the half board guests. We are making the carvings, the cold mirrors, and the special hot dishes. We are making also set menu and a la carte menu.
I was in charge of the hot kitchen & the cold kitchen. We are making a nice mirrors filling with a special pate from beef, chicken, and fish decorating with a nice carving of fruits and vegetables. And we are making also more than 15 kinds of salads daily between oriental and European. We are making also theme nights like sea food night, Tandoori night, Asian night, and oriental night. Almost we are making Saudi wedding parties and many outside catering parties in the Saudi princess and prince's palaces.
I learned the French language as first language, the English as second language and general studies like (mathematics – sciences). Egoth for tourism & hotels – Kitchen section Good - 1986 -1988 I studied the whole kitchen, hotel management, work law, food health, cost control, and all the kitchen items in English and French.