Executive Chef
Asdalgulfinn hotel
Total years of experience :13 years, 7 Months
At present I am working as executive chef Asdal gulf inn hotel group of gulf hotels. I am responsible entire kitchen operation menu planning, costing, new menu implemented, maintain hygiene and haccp. Maintain the quality and quantity as well. Training etc
at present i am working in grand millennium hotel Kurdistan as ahead chef, i am responsible for entire kitchen operation, menu planning, costing, new menu implementation, staff manning, control the food cost and labour cost as well.
i am responsible for entire kithcen operation, menu planning, costing, new menu implement, quality, quantity, hygiene, HACCP, training, menu presentation etc.
I am looking whole preopenning set up menu palanning, costing and staffing, presentation, training etc
i am lookinmg up main kitchen and entire operation with 3 outlets and coffee shop, roomservice and catering
> New opening and set up the multi cuisine kitchen, Indian, western, Lebanese and
Teppan Yaki grill
>staffing, menu planning, costing, sop, training hygiene as a international standard
> menu promotion, menu planning for corporate function and banquet menu
> menu plan as per company budget and current market
> kitchen staffing as per company budget
• In-charge of 12 outlets and responsible of full day to day operation.
• Train to local and international staff, maintain the quality and quantity standard Control.
• Menu planning cost controlling, handling parties in door and out door as well.
• 35 chefs work under my supervision including 3 sous chefs and 2 junior sous chef and 18 chef de parties.
• Direct reporting to COO and group operation manager.
• Implemented new menu and train them
• New outlets opening and kitchen planning as well staffing according to daily operation.
• Set up new kitchen and equipment and train to handling equipments safely
• Staff rotating and reshuffling
• Menu planning and setting for corporate events
Major Achievements: Formula 1 race, 12000 people liver pool match, out door catering, 250 pax sun festival for 7 days.
i am looking up cafestella, room service and greek restaurent, maintain sop, hygiene, food quality, menu planning, presentation, buffet set up
i am looking up 12 outlets, menu plannning, cost controling, staffing etc. maintain haccap and standard of hygiene. training local and foreigner as well.
