PLANNER
EVENTS
Total des années d'expérience :10 years, 5 Mois
Increased profits and efficiency 18% by building optimal inventory control model.
✓ Produced international menu offerings to put establishments on local, regional and national map.
✓ Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
✓ Mentored more than 115 kitchen staff at all levels to prepare each for demanding roles
✓ Hired, trained and managed all kitchen staff including employee development, issuing disciplinary
action and conducting performance reviews.
✓ Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
Additional projects:
Central Bakery Opening:
Creation of a central bakery from layout design to sales business plan to optimize internal costs and generate
extra revenue supplying Bin Majid hotels and external market (ie : City Max hotel)
Renovation of Resort Kitchen:
Layout design, creation and implementation of an operational system from receiving to serving.
Sourcing and purchasing cost effective supplies, food product, equipment and utensils.
✓ Setting the highest culinary and service standards for staff to follow.
✓ Creating recipes and creating new menus
✓ Developing supervisors and staff to become future leaders of the company.
✓ Regularly checking the quality of cooked meals to ensure that standards are met.
✓ Regular meetings with other departments heads to monitor figures and operation requirements.
✓ Ensuring quality consistency over the 2 hotels.
Additional project: Longbeach
Camping
Creation and development of the Beach Hotel Camping including food concept creation, strategy
development, budgeting, equipment planning, staff hiring
GALERIES LAFAYETTE - Le Gourmet City Walk
Recruitment of kitchen team members
✓ Set up of recipes, plating and SOP's
✓ Development of a team to deliver an exceptional food experience in a comfortable and welcoming
environment
✓ Management of all kitchen operational aspects on a daily basis by ensuring compliance with brand and
Hygiene standards and operation procedures
✓ Creation of innovative promotions to market special menu items, increases sales, enhances guest
satisfaction and maintaining food costs.
GALERIES LAFAYETTE - Le Gourmet
Planning and directing food preparation : responsible for managing kitchen staff to ensure food is
prepared properly and come up with on the spot solutions for problems that may occur in the kitchen.
✓ Managing kitchen staff : ensuring that all kitchen workers are performing at the level required by a
professional kitchen, disciplining workers who are not performing their job correctly or professionally,
and coming up with incentives to ensure that workers are putting their best effort forth.
✓ Training and scheduling: in charge of training new employees and creating the schedule to ensure
adequate manning for the kitchen.
✓ Expediting : responsible for arranging tickets and ordering food preparation so that customers receive
food in the order it should be sent out
✓ Quality Control: responsible for ensuring that food that leaves the kitchen is of the highest quality and
will make diners happy, ensuring that portions are correct and the food is plated in an attractive
manner.
Culinary team member of Master Chef Arabia Edition 1 (5 months)