Executive chef
Narcissus Hotel and Residence, Riyadh
Total years of experience :20 years, 0 Months
1 - Developing & supervising trainings
2 - Restructuring F&B outlets, Analyzed outlets concepts, revised and upgraded menus design, creations of new dishes, recipes, cost for 2 restaurants Banquet, IRD, and 1 daily shop.
3 - Recruiting kitchen team members, Trained new hires and retrained exiting staff on Food presentation, techniques and creations
4 - Maintaining all the HACCP hygiene standard and get the HACCP certification
5 - Create and design all menu promotions every month in collaboration with ours outlets chefs
6 - Sourcing quality products and work closing to the Riyadh suppliers to get the best quality food
7 - Managed 2 restaurants, IRD, lobby lounge, banquet and 1 daily shop.
8 - 85 staffs in the kitchen without stewarding 35 staffs
9 - 425 employees
F&B outlets served a average of 25000/30000 guests per month
Flow kitchen: All day dining serving 3 meals buffet and a la carte 500/600 pax
Seafood restuarant grill : Seafood restaurant 100/120 pax per days
Banquet:
Argentina restuarant :served 90/150 pax per days
IRD: in room dining served 160/200 pax per days
Lobby lounge: a la carte menu served 120/150 pax per days
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ceremonies and other social events. Cooperation