mohamad jammoul

Coordinate Meal Preparation
• Review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time.
• Instruct kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.
• Oversee Food Quality
• Inspect plates to ensure that meals are correctly portioned and presented.
• Taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned.
• Develop Menus
• Prepare menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events.
• Select and Source Ingredients
• Support restaurant operations by selecting and sourcing ingredients for meals.
• Select suppliers to order fresh vegetables and meats and may change menus based on the availability and quality of ingredients.
• Maintain Kitchen Cleanliness and Safety

Garden Cafe, Oriental and banquet

handling the kitchen brigade of 10 chefs, create duty rotas, FBM orders, adaco orders.
responsible for oriental kitchen, and banqueting during weeding and function inside hotel .
create arabic buffet cycle for the restaurant and in - room - dinning ( breakfast, lunch and dinner ).
organize training for the staff in regards to cooking standards, food preperation standards, cooking techniques and HACCP standards .
ordering the food based on best price and budget .
check orders received for quantity and quality .
create new menu up on requests for quests .
taking care of new hire .
conduct daily briefings to ensure staff informed and briefed .
strict control over food and beverage costs to meet monthly budgets .

Main Kitchen and Oriental

handling the kitchen brigade of 68 chefs, create duty rotas, FBM orders, adaco orders.
responsible for oriental kitchen, and banqueting during weeding and function inside hotel .
create arabic buffet cycle for the restaurant and in - room - dinning ( breakfast, lunch and dinner ).
organize training for the staff in regards to cooking standards, food preperation standards, cooking techniques and HACCP standards .
ordering the food based on best price and budget .
check orders received for quantity and quality .
create new menu up on requests for quests .
taking care of new hire .
conduct daily briefings to ensure staff informed and briefed .
strict control over food and beverage costs to meet monthly budgets .
overlooking Al Rukan ( arabic restaurant -Souk madinat ) with a team of 7 arabic chefs .

Main Kitchen (Arboretum and Khaymat al bahar )

Handeling Mandatory training for all kitchen staff ( HACCP, menu tasting, Skill training, etc )
writing menu and calculating cost for daily basis or for special events like Eid and Ramadan )
responsible for ordering imported and local product, quality check, and for doing duty roster .
supporting Chef de cuisine and Executive Sous Chef in all needed and issues .
Oversseeing food cost and budget .
planing and execution of exclusive function .
handeling guest feedback
Allocating jobs to chef de parties .
Managing of an Arabic and International Brigade .

Main kitchen (Arboretum and Khaymat al Bahar )

Observing both breakfast, lunch and dinner operation .
Cooking, Preparing Cold and hot Traditional Arabic Dishes ( Lebanese, Emirati, Moroccan and iranian )
Ensuring HACCP standards are followed .
Delegating tasks to Commies and Demi chef de partie.

Awtar Restaurant ( Authentic Lebanese Restaurant )

Pre- Opening Member .
Organizing Sections
Implementing HACCP practice
Handeling A la carte and buffet operation
Stock take to ensure par levels are met
responsible for commis performance and growth
Maintaining high quality standard for food and hygiene .