Sous chef at Grand Royal Hotel
Grand Royal Hotel
Total des années d'expérience :10 years, 3 Mois
Sous Chef, responsible of the kitchen, food, quality, menu, neatness, staff, schedule, first in first out...
preparing VIP lounge
Menu Planing
controlling
monitoring
team building
meetings with employees
checking the orders the requirements for the kithen
Help the employees to learn how to cook and prepare.
prepare hot and cold mezza.
Food cooking
check if the preparation is working
see the expiry of the food
food and kitchen hygiene ( i have done the training ambassador in Phoenicia intercontinental).
- Create new items in the menu .
-deal with deliveries, stock rotation and requisitioning of stock.
- Reduce the cost for the kitchen department
-Assist in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved.
- Ensure cleanliness, satisfaction, and hygiene
- Motivate the kitchen associate to get the best performance out of them.
got a training in training ambassador for hygiene ad kitchen control etc..i have the certificate.
i am working as an executive chef, i cook for the employees of the company, i do for them breakfast, lunch and dinner and desserts, and catering for other employees who works in the company, i manage all the purchase of the items, i order all the food, i manage the store department, i follow my employees and lead them to proper work. If my employers has guests on dinner i go to their place and cook for them...
- Create new items in the menu .
-Duties include to help the Executive Chef to deal with deliveries, stock rotation and requisitioning of stock.
- Reduce the cost for the kitchen department
- Ensure cleanliness, satisfaction, and hygiene
- Motivate the kitchen associate to get the best performance out of them.
Sous Chef Menu Planing order the requirements for the kithen Help the employees to learn how to cook and prepare. prepare hot and cold mezza. Food cooking check if the preparation is working see the expiry of the food food and kitchen hygiene ( i have done the training ambassador in Phoenicia intercontinental). - Create new items in the menu . -Duties include to help the Executive Chef to deal with deliveries, stock rotation and requisitioning of stock. - Reduce the cost for the kitchen department -Assist in supervising the functioning of all kitchen employees, facilities and costs to ensure maximum food and beverage departmental profit is achieved. - Ensure cleanliness, satisfaction, and hygiene - Motivate the kitchen associate to get the best performance out of them. got a training in training ambassador for hygiene ad kitchen control etc..i have the certificate.