محمد الهادي

creation of menu. training staff . ingredients control

Management of kitchen

control food restaurant

Seeking a challenging position that could make use of my knowledge and the exposure received from a cosmopolitan working environment which enables me to learn and gather more from different cultures and have acquired the qualities of working in peace and harmony as well as to respect each others cultures and reach one common goal

• Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control.

• On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day's meals and timeframes for restaurant service.

• Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach