Cluster Executive Chef
millennium hotela aqeeq
Total des années d'expérience :25 years, 6 Mois
Coordinated the daily menus and recipes, and managed multiple job tasks including food production, menu development, budgeting and P&L, concept design.
Utilized strong understanding of modern trends and techniques, using fresh produce and quality suppliers; strictly complied with Airline Catering production standards that are certified by ISO22000 and HACCP International.
Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related
expenses.
Assisted in the establishment of goals, standards, and objectives that will further the prestige and reputation of the
organization, as well as result in a more profitable operation.
Made changes that respond to the distinguished guests’ needs, both present and anticipated. Recommended changes to the food product, using market research to develop new products.
Highlights:
• Oversaw and ensured excellence in culinary operation for an International Airlines accommodating diverse passengers.
• Catered to host of passengers such as dignitaries and celebrities, VIP, Royal Family etc. and maintained superior standards that suit their taste without risking their healthy habit.
Key Responsibilities:
• Coordinated the daily menus and recipes, and managed multiple job tasks including food production, menu development, budgeting and P&L, concept design.
• Utilized strong understanding of modern trends and techniques, using fresh produce and quality suppliers; strictly complied with Airline Catering production standards that are certified by ISO22000 and HACCP International.
• Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor, and related
expenses.
• Assisted in the establishment of goals, standards, and objectives that will further the prestige and reputation of the
organization, as well as result in a more profitable operation.
• Made changes that respond to the distinguished guests’ needs, both present and anticipated. Recommended changes to the food product, using market research to develop new products.
Highlights:
• Provided leadership and clear direction on all aspects quality control of incoming food, ensuring freshness, food quality and presentation, compliance with all safety and sanitation standards and regulations,
• Handled the whole remit of food operations of the kitchen including attending meetings, supervision and determination all food production plans for banquet functions, guestrooms and outside catering.
Key Responsibilities:
• Evaluated food products to assure that freshness and quality standards are consistently attained and assured assure that food production consistently exceeds the expectations of members and guests.
• Provided professionally crafted food and enhanced the reputation of the department through good human relation and professional image; courteously addressed questions related to food services issues and ensured that good client relationships and satisfactions are maintained.
• Maintained a high level of service principles in accordance with established standards and compliance with Hygiene and sanitation (HACCP).
• Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures and communicated them to all employees on regular basis.
• Interacted with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly.
• Handled technical responsibilities including recipe standardization, plate presentation, and taste/flavor in addition to maintaining a well-organized kitchen in a clean and safe manner.
Highlights:
• Served as Executive Sous Chef, efficiently managed 300 guest rooms, 10 restaurants, room service, and banquet services with an average of 1000 covers per day, with continued effort towards delivering outstanding guest service and financial profitability.
Key Responsibilities:
• Provided advocacy for the day-to-day running of culinary operation for the leading Hotel of the World and supervised the kitchen and stewarding departments of the organization.
• Delivered the highest quality and brand service standards to consistently meet and exceed quality of service. Made every effort to keep morale of restaurant high.
• Oversaw and supervised the kitchen operation, maintenance and menu development activities; managed all SOP Development for all Kitchen and F&B functions, aligned with policies and the guidelines of the hotel.
• Mentored and inspired Food and Beverage Associates to provide the highest levels of professionalism and quality service by implementing measures for Quality control and HACCP development.
• Established, implemented and controlled performance so as to achieve the highest possible hygiene standards; determined serving sizes with standard recipes and maintained checks over the storerooms, refrigerator and the freezer with the responsibility for proper storing and recycling of food leftover.
Professional Trainings & Certifications: • 2009: LOTS Training • 2008: 7 Habits of Highly Effective People • 2003: Effective Meetings Le Royal Amman • 2002: Recruitment Skills Le Royal Amman • 2001: Leadership at Sheraton Amman • 2000: HACCP Training • 2000: Train the Trainer Course Sheraton Amman • 1999: Guest Service at Radisson SAS, Programmer Yes I Can • 1998: Making It Right, Programmer Yes I Can • 1997: Supervisory Training and Resource, Programmer STAR