مدير مطابخ
انتور للفنادق
Total des années d'expérience :31 years, 3 Mois
Executive Chef directly to Intour hotel`s started from AutoCAD design electromechanical to Opining, menu planning, suppliers contracting, staff choices, team trainer, development and quality of all the company's 4 new openings hotels full responsibility for all foods and food handlers.
التنظيم والاشراف والتصميم والتشغيل للمطابخ والعاملين وكل ما يتعلق بمنتجات الشركه الغذائيه وعامليها بصفه عامه من تدريبات ووضع خطط تطوير وتصميم وتنفيذ قوائم الطعام المختلفه ووضع الرسبيهات او المكونات الرئيسيه لكل صنف ومتابعه سير العمل والعاملين بسلسلة الفنادق والتعيين ايضا ووضع سياسه المطابخ كامله .
• - Menus planning international, Continental, European, Mediterranean, Middle Eastern, Gulf food, Indian, Asian, for cravens, breakfast, Lunch, dinner buffet, set menu, al-a card, promotions, presentation .
Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique; quality standards; plan and price Dishes; ensure proper equipment operation/maintenance; ensure proper safety and sanitation in kitchen. selected items or occasions; oversee catering events; offer culinary instruction; demonstrate culinary techniques. Directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports.
Special qualifications: ability to manage in a diverse environment with focus on client and customer services to success in this role.
Previous experience with control food and labor cost, demonstration cooking, menu development, pricing; development of culinary team Premise; liability accountability; contract-managed service experience is desirable Reconcile and produce all financial & costing analysis reports, assisting Haccp System and isso Certificate
Servicing for 500 to 700 guest Prepare all menu tips gulf food (UAE, Kuwait, Saudi, etc.)Whole cravens also breakfast, Lunch, dinner buffet, set menu, a-la cart and presentation.
improving the standard of service, Costing dishes, Catering, buffet &Carven. 5 Out let service menu, VIP meeting room, weddings and meetings
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Island Locations 3000 to 8000 guests, managing and preparing all kind of food for Different Nationalities (Arabic, Continental, & Asian Food Delver all Buffet Sea food, Italian Pasta, American Pizza, Sushi, Whole food Carven & Chinese up all Standard Procedures For the cooking .Cost control. Food Hygiene, High Skills Job. Satisfy All Customer, special nights, life cooking areas with 6 operation kitchens working in high hygiene
Member with opening team for the Egyptian Business Club, prepared all material & equipments & management antimatters saucery part. Opening garden grill, pizzeria mazza bar menu & all menu types.During this period achieved services excellent award, Hilton.
Design & execute the daily Menu For Hot Dishes & pizza, massa & Grill
Prepare swiss food charge for catering outside from 2000-4000 persons delivered airlines eg. Air France, Saudia airlines & Morroco Royal Airlines Catering. Prepared hot & cold massa for cocktail party(Arabic & continental food) Delivered all buffet i.e Sea food, Italian pasta, American pizza, China sushi & carven. Follow all standard procedures for cooking cost control & food hygiene. High skill jobs. Satisfied all customers. Prepared breakfast buffet, dessert food & shop delivery, Gardmanger & worked in butcher division. (Jokar a la cart & charge for festival 50 yrs opening party)
Two Years Casual Chef de Parte, worked in main kitchen to serve French Cousin in Le Okulovase Restaurant, Buffet, Catering and a la cart. Also, serving fast food, Barbecue, preparing shawerma in Coffee shop & and opening new life BBQ and oriental Sandwiches area for Ali Baba Coffee .
Serving a-la carte, Room Service and Buffet foods from Main kitchen, marriage party Rooms buffet with kitchen team.
