إسماعيل كشك

Build team relationships.
• Conduct food and beverage hygiene audit.
• Develop chocolate artistry.
• Fabricate chocolate decorations.
• Facilitate effective work teams .
• Implement loss prevention.
• Maintain inventories, workplace safety and health policies and procedures.
• Prepare advanced confectionery, advanced entremets and tarts.
• Prepare advanced petit fours and macaroon.
• Prepare hot and cold desserts.
• Solve problems and make decisions at supervisory level.
• Supervise food production and staff &Support achievement of results & Support team.

*preaparing, cooking and presenting chocoltes within my speciality .
* managing and training any demi chef de prtie or commis working with me .
*helping the sous chef and head chef to develop a new items and menus .
*monitoring position and waste controle profit margins .

• Ensure quality of all products produced in pastry, chocolate, and bakery.
• Develop and design new products and recipes Chocolate, Pastry and Ice cream.
• Maintain low food cost and improve sales and quality of products in parallel.
• Develop seasonal menus offering special selections.
• Assist in interviewing, training and hiring chocolatier, pastry workers and chefs.
• Supervise pastry staff and make sure they adhere to company rules and regulations.
• Assign daily tasks for employees.
• Research updated trends for pastries and desserts.
• Develop and implement effective work schedules for the staff to produce high work
productivity and quality improvement.

*prepare and cook all foods in accordance to receipes.
* checked and monitored the freshness of all foods .
* make sure about stock rotation .
* maintain kitchen in clean and sanitary conditions .

* explaining students about fondamentals of cooking science .
* instructing students about theory, techniques and terminology of culinary arts .

cook and prepare all dishes including traditionel dishes .
including and improved the exiting menu
supervising kitchen staff .
make sure aboutstock rotation .
maintain kitchen in clean and sanitary conditions.

*cook and prepare all dishes including traditionel dishes.
*updated and improved the existing menu .
*instructing new joined cooking staff about receipes and procedures.
* assiting in receipe and menu development .