Chef De Partie
Rikas Hospitality Group
مجموع سنوات الخبرة :11 years, 11 أشهر
Chef De Partie at Kyma Beach
• Preparing dishes as per standard recipes.
• Allocating task to team.
• Monitoring misen place production depending on business forecast.
• Preparing Order List as per business requirements.
• Checking quality daily deliveries received. Highlighting any discrepancies to Head Chef.
• Maintaining HACCP logs as per Dubai Municipality guidelines and requirements.
Chef De Partie at Papillon
• Ensured that dishes are prepared as per standard recipes and quality meets Papillon standards.
• Allocating task to team depending on work requirements.
• Assisting Senior Sous Chef with store ordering.
• Assisting Senior Sous Chef in creating dishes for special menus eg. Set Menus, New Years Eve Menu, Valentines Day Menu.
• Monitoring portion and waste control. Ensuring not to over produce or under produce Misen Place depending on business requirement.
• Maintained HACCP Records as per Dubai Municipal guidelines and requirements.
• Highlighting any irregularities to Senior Sous Chef.
Chef De Partie at Fi’lia
• Ensured that dishes are prepared as per standard recipes and quality meets Fi’lia standards.
• Managing and training a team of Commis and Demi Chef De Partie on work flow, cooking techniques, maintaining equipments and general hygiene and cleanliness of Kitchen.
• Allocating task to team depending on work requirements.
• Assisting Sous Chef with store ordering.
• Monitoring portion and waste control. Ensuring not to over produce or under produce Misen Place depending on business requirement.
• Maintained HACCP Records as per Dubai Municipal guidelines and requirements.
Head Chef - CMU
Sous Chef
• Managed kitchen operation with a team of 35 staff members.Efficiently managed staff roster and payroll.
• Assigned staff to sections depending on work requirements.
• Ensure that meals are prepared in accordance with Sweetheart Kitchen’sBill of Materials.
• Efficiently usedOdoo - ERP (Enterprise Resource Planning) software to ensure bulk production is prepared in a timely manner and deliveries are dispatched to kitchen units as per requirements.
• Ensured staff are well trained on cooking methods, hygiene and food safety.
• Conducted quality checks for produce/ingredients received by vendors. Highlighted discrepancy to Purchasing Manager to ensure replacement of ingredients that is not up to Sweetheart Kitchen standards.
• Achieved less than 2% Scrap (wastage) for central processing unit.
• Increased staff productivity by streamlining process to shorten the production time.
• Supported QHSE to ensure all sanitation, safety and security policies and procedures are observed and enforced.
• Updated checklist on food watch app and maintained records as per Dubai Municipality requirements.
Chef De Partie
• Ensured that meals are prepared as per standard recipes and quality meets Topgolf standards.
• Managed and trained a team of Interns, Commis and Demi Chef De Partie on work flow, cooking techniques, maintaining equipments and general hygiene and cleanliness of Kitchen.
• Allocated task to team depending on work requirements.
• Assisted Sous Chef with store ordering.
• Monitored portion and waste control. Ensured not to over produce or under produce Misen Place depending on business requirement.
• Maintained HACCP Records as per Dubai Municipal guidelines and requirements.
• Ensured set-up and smooth functioning of Breakfast and/or Lunch and Dinner operation (depending on shift).
• Ensured MisEn Place is ready for Breakfast and/or Lunch and Dinner Service and meals are prepared as per standard recipes and quality meets Park Hyatt standards.
• Ensured that requisition is prepared and submitted for daily operation depending on store requirement.
• Accessed daily work requirements and accordingly delegatedtask to Commis.
• Trained Commis on work flow, cooking techniques, maintaining equipments and general hygiene and cleanliness of Kitchen.
• Ensured MisEn Place for Traiteur Brunch is ready and set up is done as per standard.
• Maintained HACCP Records as per Dubai Municipal guidelines and requirements.
• Maintained Cleanliness of Kitchen areas, Equipments and Stores.
• Collaborated with CDC to enhance menu depending on availability of seasonal produce.
• Attended to guest request with care and provided best suitable options as per their food requirements.
• Core member of a highly motivated team of chefs working for an all day dining restaurant at Sufra - Hyatt Regency Dubai Creek Heights.
• Worked on stations as assigned by CDC.
• Ensured set-up and smooth functioning of Breakfast and/orLunch and Dinneroperation (depending on shift).
• Ensured MisEn Place is ready for Breakfast and/or Lunch and DinnerService (bufet and a'la carte) and meals are prepared as per standard recipes and quality meets Hyatt standards.
• Met new customers in the market and/or walk in Customers at Branch.
• Worked closely with Financial Advisors and Business Partners to assist in promotions for new acquisition of customers.
• Conducted periodic Sales Governance Quality Assurance Review for every Sales/Support function in the west regions as per set frequency (Min 35 Reviews in a Year).
• Issued All Reports as per the prescribed timelines in the Direct Sales Representatives Risk Assurance Process.
• Identified, Reported and Closed all exceptions on non compliance with standard controls.
• Conducted Thematic Reviews on business processes.
• Listened to Insurance sales or /and welcome calls for any case of Inappropriate Sales. Highlight the same to the respective business unit. Ensured necessary steps are taken to resolve the issue.
• Monitored Customer Complaints for New Business (Team size 41 across India). Brainstormed with respective units for providing the best customer resolution. Ensured Zero Customer Complaint Escalation to the Hierarchy.
• Met new customers in the market and/or walk in Customers at Branch.
• Worked closely with Team Leader to assist in promotions for new acquisition of customers.
• Referral for other products of the bank, such as insurance, credit cards, etc.
IVQ Level ll in Food Production & Culinary Arts, accredited by City & Guild, London, UK o Food Hygiene – Intermediate Level & HACCP Awareness, Highfield UK, Dubai Municipality
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