Executive Chef
Almouj Golf Club Group of Dubai Golf
مجموع سنوات الخبرة :30 years, 6 أشهر
Communication with management on Club developments
Assist the f&b manager in supervising culinary staff
Receiving, checking, and organization of all food orders
Maintaining all recipes, food standards of culinary program
Takes the lead in all food preparation for a la carte and banquets with instruction and follow involving cooks, and prep cooks
Ability to oversee and maintain daily, weekly clean up schedules, sanitation, store rooms, reach ins, freezers, walk ins and normal functions of a culinary kitchen.
Utilize all food and by product to limit waste and lower costs
Work a line for lunch and dinner service
Help Provide a quality staff meal
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 & 3 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Currently Working as a Executive Chef in Almouj Golf Club, The Wave Muscat Oman. Group of Dubai Golf - September 01, 2013 up to Present.
Executive Chef -Almouj Golf Club
Job Responsibilities:
Communication with management on Club developments
Assist the f&b manager in supervising culinary staff
Receiving, checking, and organization of all food orders
Maintaining all recipes, food standards of culinary program
Takes the lead in all food preparation for a la carte and banquets with instruction and follow involving cooks, and prep cooks
Ability to oversee and maintain daily, weekly clean up schedules, sanitation, store rooms, reach ins, freezers, walk ins and normal functions of a culinary kitchen.
Utilize all food and by product to limit waste and lower costs
Work a line for lunch and dinner service
Help Provide a quality staff meal
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Currently Working as a Executive Chef in Almouj Golf Club, The Wave Muscat Oman. Group of Dubai Golf - September 01, 2013 up to Present.
Head Chef of majesty sultan qaboos private airport social club in sultanate of Oman, Muscat.
Reporting to Club Director.
Manage fifteen line cooks eight kitchen helper in preparations of entrees, specialty dishes and dessert in high volume restaurant and V.I.P function
Create unique menu items and plates presentations.
Standardize innovative production recipes to maintain consistent multi-cuisine and guest satisfaction.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest satisfaction and for royal family and for ministers & government employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of canape’s, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Participate in developing and implementing policies and procedures for smooth operations and food safety level.
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Plan monthly staff and production schedules.
Monitor equipment maintenance and sanitation of kitchen facilities.
Collaborate with club management on inventory control, employee concerns, and operations.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 & 3 / HSE standards.
Responsible for staff duty roster.
Worked as a Executive Chef in Platinum Dreams LLC.
Multi -Cuisine Fine Dining Restaurant Oman, Muscat in year January 2011 to October 2011.
Executive Chef
Job Responsibilities
Responsible for planning, coaching, business and staff developing, operation, creating and implementing standard quality of existing & new menu, food cost & food hygiene.
Direct reporting to General Manager.
Food hygiene, food quality, food presentation and kitchen safety.
Do staff motivation according to company policy.
Oversee the day-to-day operations of ala-carte, catering or buffet function.
Purchasing and inventory control.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Preparing the dishes by keeping in mind the various diet plans and experimenting with the various dishes.
Carrying out the daily operations in the kitchen and preparing new menus in the kitchen.
Paying the attention towards the needs of the customer and providing them the best service.
Preparing food plan of a month, week and a day and executing it.
Administrating the subordinates in the kitchen who work under the chef and giving training the staff for being efficient in their work.
Implementing, controlling and maintaining kitchen par-stock levels.
Staff leadership and training.
Responsible for staff duty roster.
Worked as a Executive Sous Chef in 2010 2nd Asian Beach Game Oman, Muscat Especial Events in year October 2010 to December 2010.
Tawoos Industrial Services Company LLC.
Executive Sous Chef
Job Responsibilities
Supports the executive chef, and line cooks as well as other kitchen staff in mis en place and food production.
Reporting to Executive Chef.
Oversee the day-to-day operations for Asian Beach Games buffet set-up for almost fifteen thousand guest, athletes, and media, workforce, and V.I.P guest as well.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest & athletes satisfaction and for v.i.p. government officers, managers for asian games employee, specialty, Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Oversaw daily recipe preparation, food storage, cooking, and presentation.
Responsible in major food preparation, menu planning and cost control.
Assist the head chef in ensuring quality dishes are prepared and all entrees are set-up on time and served to the customer on time.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Oversee the preparation, cooking and presentation of dishes in standard recipes of executive chef.
Responsible for staff duty roster.
Date: 11/11/2010 Oman, Muscat
HACCP AWARENESS
Completion of the Course Studies in Haccp Awareness
Johnson Diversey Achievement Award.
Date: 22/10/2006 Doha, Qatar.
COSSH AWARENESS
Completion of the Course Studies in Cossh Awareness
Johnson Diversey Achievement Award.
Reporting to the Executive chef.
Ensure quality dishes by making sure all entrees and dishes produce in the kitchen are presented and properly and within the standard see that any problem arises and rectified.
Has ability to work as a team.
Ability to work quikly and has an eye for safety and sanitation and hygiene standard.
Responsible for preparing for two thousands paxs buffet entrees for aspire academy students, V.I.P guest, and staff meals.
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest satisfaction and for officers aspire employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape’s, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversee the preparation, cooking and presentation of dishes in standard recipes of executive chef.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 & 3/ HSE standards.
Responsible for staff duty roster.
Date: 25/10/2006 Doha, Qatar.
QATAR DIABETES ASSOCIATION
Qatar Foundation Dietician Association
Awarded by: Sheikh Ahmed Bin Khalifa Al Thani
Date: 10/4/2009 Doha, Qatar.
SAFE CHEMICAL HANDLING
Conducted by the Almarai Farming Division thru its Training Department and conjunction with the Group Safety Manager.
Date:30/07/2005 Kingdom of Saudi Arabia.
Worked as Chief Cook in Black Stone & Contracting Co. Doha, Qatar in year September 2006 to July 2008.
Chief Cook
Job Responsibilities
Responsible for all kitchen operations.
Direct reporting to site operation manager
Handles budgeting, staffing issue and cost analysis.
Estimates foods consumption.
Checking and approving daily store requisition and purchasing orders.
Supervising and checking and maintaining food production and quality.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the workers satisfaction and managers, officers company employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversees special catering events and demonstration culinary techniques.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Preparing food plan of a month, a week, and a day and executing it.
Maintaining the kitchen responsible like supply of food and storing it and keeping the kitchen tidy and clean.
Monitor equipment maintenance and sanitation of kitchens facilities.
Responsible for staff duty roster.
Responsible for all kitchen operations.
Direct reporting to site operation manager
Handles budgeting, staffing issue and cost analysis.
Estimates foods consumption.
Checking and approving daily store requisition and purchasing orders.
Supervising and checking and maintaining food production and quality.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the workers satisfaction and managers, officers company employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversees special catering events and demonstration culinary techniques.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 & 3 / HSE standards.
Preparing food plan of a month, a week, and a day and executing it.
Maintaining the kitchen responsible like supply of food and storing it and keeping the kitchen tidy and clean.
Monitor equipment maintenance and sanitation of kitchens facilities.
Responsible for staff duty roster.
This job enabled me to be a permanent member of the group accompanying his highness on his trip abroad.
Reporting to Head Chef.
Personal Chef of Sheikh Khalifa Bn Zayed Al Nayan President of United Arab Emirates.
As a chef of President I took the responsibilities of making new delicious healthy dishes for breakfast, lunch, and dinner, snacks for sheikh and all guest and dignitaries members.
I handle staffs 20 line cooks and kitchen staffs, I was reporting to head chef.
Have excellent managerial ability and have managed various teams with great efficiency.
Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest, sheikhs satisfaction and palace employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape’s, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversees special catering events and demonstration culinary techniques.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Formally recommended by executive chef for significantly improving unique menu selections and presentation.
Responsible for staff duty roster.
Worked as a Chef De Partie in Almarai Trading Co. K.S.A
In the year January 1994 to June 1996.
Chef De Partie
Job Responsibilities
Directly report to Sous Chef and oversees the cooks under the teams.
Follows the menu ordered and requested by the organizing teams.
Ensures that all the food that comes out is to the highest quality.
Cooked meals, entrees, snack and dessert.
Takes care of the set-up and organization of the food in the different dining areas.
Oversees the complete break down and storing equipment and food.
Directly report to Sous Chef and oversees the cooks under the teams.
Follows the menu ordered and requested by the organizing teams.
Ensures that all the food that comes out is to the highest quality.
Cooked meals, entrees, snack and dessert.
Takes care of the set-up and organization of the food in the different dining areas.
Oversees the complete break down and storing equipment and food.
Worked as a Demi Chef De Partie in Cebu Plaza Hotel 4-Star Cebu, City Philippines in the year January 1992 to June 1993.
Demi Chef De Partie
Job Responsibilities
Works in specific station but reports directly to chef de partie and takes care of the tools of the station.
Team's leader off all station but knowledgeable in all areas.
Understand and learns quickly and executes the instruction properly from the superior.
Responsible for making the base sauces.
Inform the all superior of the inventory status.
Seminars and Training Attended With Certificates
FOOD SAFETY LEVEL 2 & HSE
Food Safety Training Modules are based on "Chartered Institute of Environmental Health (CIEH) London.
Executive Chef -Almouj Golf Club
Job Responsibilities:
Communication with management on Club developments
Assist the f&b manager in supervising culinary staff
Receiving, checking, and organization of all food orders
Maintaining all recipes, food standards of culinary program
Takes the lead in all food preparation for a la carte and banquets with instruction and follow involving cooks, and prep cooks
Ability to oversee and maintain daily, weekly clean up schedules, sanitation, store rooms, reach ins, freezers, walk ins and normal functions of a culinary kitchen.
Utilize all food and by product to limit waste and lower costs
Work a line for lunch and dinner service
Help Provide a quality staff meal
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Worked as a Club Head Chef in Royal Flight VIP Social Club Oman, Muscat From November 2011 up to September 2013. (Diwan Government)
Club Head Chef
Job Responsibilities
Head Chef of majesty sultan qaboos private airport social club in sultanate of Oman, Muscat.
Reporting to Club Director.
Manage fifteen line cooks eight kitchen helper in preparations of entrees, specialty dishes and dessert in high volume restaurant and V.I.P function
Create unique menu items and plates presentations.
Standardize innovative production recipes to maintain consistent multi-cuisine and guest satisfaction.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest satisfaction and for royal family and for ministers & government employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Participate in developing and implementing policies and procedures for smooth operations and food safety level.
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Plan monthly staff and production schedules.
Monitor equipment maintenance and sanitation of kitchen facilities.
Collaborate with club management on inventory control, employee concerns, and operations.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Responsible for staff duty roster.
Currently Working as a Executive Chef in Almouj Golf Club, The Wave Muscat Oman. Group of Dubai Golf - September 01, 2013 up to Present.
Executive Chef -Almouj Golf Club
Job Responsibilities:
Communication with management on Club developments
Assist the f&b manager in supervising culinary staff
Receiving, checking, and organization of all food orders
Maintaining all recipes, food standards of culinary program
Takes the lead in all food preparation for a la carte and banquets with instruction and follow involving cooks, and prep cooks
Ability to oversee and maintain daily, weekly clean up schedules, sanitation, store rooms, reach ins, freezers, walk ins and normal functions of a culinary kitchen.
Utilize all food and by product to limit waste and lower costs
Work a line for lunch and dinner service
Help Provide a quality staff meal
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Worked as a Club Head Chef in Royal Flight VIP Social Club Oman, Muscat From November 2011 up to September 2013. (Diwan Government)
Club Head Chef
Job Responsibilities
Head Chef of majesty sultan qaboos private airport social club in sultanate of Oman, Muscat.
Reporting to Club Director.
Manage fifteen line cooks eight kitchen helper in preparations of entrees, specialty dishes and dessert in high volume restaurant and V.I.P function
Create unique menu items and plates presentations.
Standardize innovative production recipes to maintain consistent multi-cuisine and guest satisfaction.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest satisfaction and for royal family and for ministers & government employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Participate in developing and implementing policies and procedures for smooth operations and food safety level.
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Plan monthly staff and production schedules.
Monitor equipment maintenance and sanitation of kitchen facilities.
Collaborate with club management on inventory control, employee concerns, and operations.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Responsible for staff duty roster.
Worked as a Executive Chef in Platinum Dreams LLC.
Multi -Cuisine Fine Dining Restaurant Oman, Muscat in year January 2011 to October 2011.
Executive Chef
Job Responsibilities
Responsible for planning, coaching, business and staff developing, operation, creating and implementing standard quality of existing & new menu, food cost & food hygiene.
Direct reporting to General Manager.
Food hygiene, food quality, food presentation and kitchen safety.
Do staff motivation according to company policy.
Oversee the day-to-day operations of ala-carte, catering or buffet function.
Purchasing and inventory control.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Maintaining the kitchen responsibilities like supply of food and storing it and keeping the kitchen tidy and clean.
Preparing the dishes by keeping in mind the various diet plans and experimenting with the various dishes.
Carrying out the daily operations in the kitchen and preparing new menus in the kitchen.
Paying the attention towards the needs of the customer and providing them the best service.
Preparing food plan of a month, week and a day and executing it.
Administrating the subordinates in the kitchen who work under the chef and giving training the staff for being efficient in their work.
Implementing, controlling and maintaining kitchen par-stock levels.
Staff leadership and training.
Responsible for staff duty roster.
Worked as a Executive Sous Chef in 2010 2nd Asian Beach Game Oman, Muscat Especial Events in year October 2010 to December 2010.
Tawoos Industrial Services Company LLC.
Executive Sous Chef
Job Responsibilities
Supports the executive chef, and line cooks as well as other kitchen staff in mis en place and food production.
Reporting to Executive Chef.
Oversee the day-to-day operations for Asian Beach Games buffet set-up for almost fifteen thousand guest, athletes, and media, workforce, and V.I.P guest as well.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest & athletes satisfaction and for v.i.p. government officers, managers for asian games employee, specialty, Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Assist the executive chef in ensuring that health and safety standards are upheld in the kitchen at all times.
Oversaw daily recipe preparation, food storage, cooking, and presentation.
Responsible in major food preparation, menu planning and cost control.
Assist the head chef in ensuring quality dishes are prepared and all entrees are set-up on time and served to the customer on time.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Oversee the preparation, cooking and presentation of dishes in standard recipes of executive chef.
Responsible for staff duty roster.
Worked as a Head Chef in Aspire Academy for Sports Excellence Doha, Qatar Government in year September 2008 to April 2010.
Head Chef (Government)
Job Responsibilities
Reporting to the Executive chef.
Ensure quality dishes by making sure all entrees and dishes produce in the kitchen are presented and properly and within the standard see that any problem arises and rectified.
Has ability to work as a team.
Ability to work quikly and has an eye for safety and sanitation and hygiene standard.
Responsible for preparing for two thousands paxs buffet entrees for aspire academy students, V.I.P guest, and staff meals.
Oversee inventories and food purchasing receiving and handling
Maintain sanitation systems according to code
Prepare and maintain schedules assuring maximum productivity
Familiarize with human resource standards and requirements as well as union contract and procedures
Maintain professional progressive discipline
Develop menus for member dining and banquets
Participate in management meetings including accountability for flash reports
Expedite in kitchen when necessary
Maintain a positive energetic profile and reputation with the membership
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest satisfaction and for officers aspire employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversee the preparation, cooking and presentation of dishes in standard recipes of executive chef.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Responsible for staff duty roster.
Worked as Chief Cook in Black Stone & Contracting Co. Doha, Qatar in year September 2006 to July 2008.
Chief Cook
Job Responsibilities
Responsible for all kitchen operations.
Direct reporting to site operation manager
Handles budgeting, staffing issue and cost analysis.
Estimates foods consumption.
Checking and approving daily store requisition and purchasing orders.
Supervising and checking and maintaining food production and quality.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the workers satisfaction and managers, officers company employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversees special catering events and demonstration culinary techniques.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Preparing food plan of a month, a week, and a day and executing it.
Maintaining the kitchen responsible like supply of food and storing it and keeping the kitchen tidy and clean.
Monitor equipment maintenance and sanitation of kitchens facilities.
Responsible for staff duty roster.
Worked as a Senior Sous Chef in Bateen Palace of President of the U.A.E His Highness Sheikh Khalifa Bin Zayed Al Nahyan Abu-Dhabi U.A.E. (Government)
In year May 1997 to February 2006.
Palace Senior Sous Chef
Job Responsibilities
This job enabled me to be a permanent member of the group accompanying his highness on his trip abroad.
Reporting to Head Chef.
Personal Chef of Sheikh Khalifa Bn Zayed Al Nayan President of United Arab Emirates.
As a chef of President I took the responsibilities of making new delicious healthy dishes for breakfast, lunch, and dinner, snacks for sheikh and all guest and dignitaries members.
I handle staffs 20 line cooks and kitchen staffs, I was reporting to head chef.
Have excellent managerial ability and have managed various teams with great efficiency.
Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.
Preparing & cooking different kinds of dishes multi-cuisine menu daily for the guest, sheikhs satisfaction and palace employee, specialty Italian, Mexican, Western, Far Eastern Dishes, Arabic, Indian, lebanese, Sirilankan Dishes and different kinds of Canape's, Salad, Soup, Kebab, Snacks, Dessert and Seafoods Dishes.
Oversees special catering events and demonstration culinary techniques.
Implementing, controlling and maintaining HACCP / FOOD SAFETY LEVEL 2 / HSE standards.
Formally recommended by executive chef for significantly improving unique menu selections and presentation.
Responsible for staff duty roster.
Chief Cook -Observing Safety Practice/Performing Victualing Services/Maintaining Galley Equipment & Others Areas/Maintaining Galley Activities/Preparing Hot/Cold Meals/Preventing and fighting fire/Performing First and Treatment on Board/Complying with Emergency Procedures. Techincal Education and Skills Development Authority (TESDA) Philippines. Date Issued on: July 22, 2010 / Valid Until: July 22,2015
Hotel Restaurant Management
HOTEL RESTAURANT MANAGEMENT Baliuag University, Manila Philippines 1991 to 1993 SECONDARY LEVEL
St. Augustine College Baliuag, Bulacan, Manila Philippines 1987 to 1991 PRIMARY LEVEL
St. Augustine College Baliuag, Bulacan, Manila Philippines 1981 to 1987