Eslam Sayed

Prepare and cook a wide variety of dishes, including appetizers, main courses, grills, and desserts
Manage the entire kitchen operation during assigned shifts
Ensure high standards of hygiene, food safety, and cleanliness across all sections
Supervise and support kitchen staff, assigning tasks and guiding them during service
Monitor stock levels and coordinate with suppliers to order ingredients when needed
Maintain consistency in taste, presentation, and portion size for all dishes
Work under pressure while meeting service deadlines
Participate in menu development and daily specials planning
Train and mentor junior kitchen team members
Communicate effectively with front-of-house staff to ensure smooth kitchen-dining room
coordination .

Assist the Chef de Partie in preparing and cooking dishes in the assigned kitchen section.
Ensure all ingredients and equipment are ready before service (mise en place)
Maintain cleanliness and organization of the workstation at all times
Follow recipes and plating guidelines to ensure consistency and quality
Support junior staff (Commis Chefs) and help with their training when needed
Store food items properly and check for freshness and expiry dates
Clean kitchen tools and equipment after use
Communicate effectively with other kitchen sections to ensure smooth workflow.
Follow all health, safety, and hygiene regulations.
Be flexible and ready to assist in other sections when required .

Assist the Chef de Partie in preparing and cooking dishes in the assigned kitchen section.
Ensure all ingredients and equipment are ready before service (mise en place)
Maintain cleanliness and organization of the workstation at all times
Follow recipes and plating guidelines to ensure consistency and quality
Support junior staff (Commis Chefs) and help with their training when needed
Store food items properly and check for freshness and expiry dates
Clean kitchen tools and equipment after use
Communicate effectively with other kitchen sections to ensure smooth workflow.
Follow all health, safety, and hygiene regulations.

Assist senior chefs with food preparation and basic cooking tasks.
Set up and maintain the workstation with ingredients and tools (mise en place).
Wash, peel, chop, and store vegetables, fruits, and other ingredients.
Follow instructions from the Chef de Partie or Demi Chef precisely.
Keep the kitchen area clean, organized, and sanitized at all times.
Store food items safely and label them according to kitchen standards.
Help with plating and garnishing dishes as directed.
Learn and apply kitchen procedures and recipes.
Dispose of kitchen waste properly and assist with dishwashing when required.
Ensure all food preparation meets hygiene and safety regulations.

Prepare and cook food items according to recipes, quality standards, and presentation guidelines.
Lead and support junior cooks (Cook 2, Cook 3) during service operations.
Ensure all ingredients and mise en place are ready before service.
Maintain cleanliness and organization of the kitchen station.
Monitor food safety, hygiene, and sanitation practices at all times.
Assist the Sous Chef or Chef de Partie in menu development and daily specials.
Train and mentor new or less experienced kitchen staff.
Maintain consistency in taste, portioning, and presentation of dishes.
Collaborate with other kitchen sections to ensure smooth service.
Report any equipment issues or shortages to the kitchen supervisor.