chef De cuisine
Rosewood hotels at al faisaliah
Total years of experience :20 years, 11 Months
Responsible for all operations in food production area including materials requisition, receiving, storing, menu planning, preparation and finishing all items from the restaurant. Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards. Collaborate with area of Executive Chef on inventory controls and operations. Providing high level support to Executive Chef with responsibility for preparing authentic and traditional Arabic and international dishes. Excellent public relations & customer service skills from extensive numerous high quality working locations, broad experience in managing & supervising staff in a high pressure work setting. Effective. Coordination & management of all culinary related activities in the kitchen, ensuring that safety & hygiene standards are maintained in the kitchen.
Responsible for main kitchen Room serves Banqueting operations in food production area. Including materials requisition, receiving, storing, menu planning, and preparation and finishing all items from the restaurant. Conducted interviewing, hiring, and training functions, ensuring that individual performance met the highest possible culinary standards. Collaborate with area of Head chef on inventory controls and operations. Providing high level support to the Executive Chef with responsibility for preparing international Dishes. Excellent public relations & customer service skills from extensive numerous high quality working locations, broad experience in managing & supervising staff in a high pressure work setting. Effective coordination & management of all culinary related activities in the kitchen, ensuring that safety & hygiene standards are maintained in the kitchen
I have hands on experience on Banquet and Restaurant Cold and hot Productions, Creating Menus.
Introducing different cold and hot buffets, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction
Pre-Opening Team, participate in the food preparation in accordance with accepted standards of quality, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction
Pre-Opening Team, participate in the food preparation in accordance with accepted standards of quality, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labelling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction.
Participate in the food preparation in accordance with accepted standards of quality, training and development of new and existing employees and ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times also responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control. I work closely with my Sous Chef and Chef De Cuisine to ensure kitchen is running smoothly and efficiently. Optimize food quality and guest satisfaction.
D-CDP in Arabic kitchen
120 Hour of Hotel Management (kitchen skills)
Kitchen skills