Executive Chef
Chairmen Hotel
Total years of experience :31 years, 5 Months
This is a three Star Hotel, I am working here as executive Chef, here have one central Multi cuisines kitchen I have here one restaurant, room service & Outdoor Catering, preparing the menus for the various food festivals, preparing the menus for the outdoor catering, the Everyday having briefing with all the kitchen & service staff, weekly attend the meeting with the owner & after that delegate the important information to the staff. Habituated to worked with under pressure & take a necessary decision to control the situation & resolving the problems. Here I am maintaining a high standard of food quality & maintaining Hygiene standards. I am prepared the staff Schedule, market list, handled kitchen inventories, and trained the staff for food preparation & standards of Hygiene.
This is Multi cuisines Restaurant & Catering, 30 table \[120 people\] of capacity in this restaurant, 16th of kitchen staff worked with me I was worked here as an Executive Chef for restaurant & Catering,
preparing the menus for the various food festivals, preparing the menus for the outdoor catering, the Everyday having briefing with all the kitchen & service staff, weekly attend the meeting with the owner & after that delegate the important information to the staff. Habituated to worked with under pressure & take a necessary decision to control the situation & resolving the problems. Here I am maintaining a high standard of food quality & maintaining Hygiene standards. I am prepared the staff Schedule, market list, handled kitchen inventories, and trained the staff for food preparation & standards of Hygiene.
Multi cuisines kitchen for a high class establishment where my experience and culinary specialties will be Utilized preparing a wide range of multi cuisines. Every day attend the meeting with the GM & after that delegate the important information to the staff. Habituated to worked with under pressure & take a necessary decision to control the situation & resolving the problems. There I was maintained a high standard of food quality. I was Prepared the staff Schedule, market list, handled kitchen inventories, daily / weekly etc, assist in prepared of menus for various food festivals, maintained Hygiene standards. Trained the staff for food preparation & high standard hygiene. & every month my shelf attended various training as per in our Al Diar Siji Hotel training schedules, trainer was Mr. Ashok Thomas from ADNH (Abu Dhabi National Hotel) Company.
Defiance Officer club of Oman Government. There I was maintained a high standard of Multi Cuisines food quality. Prepared the market list, handled kitchen inventories, daily / weekly etc, maintained a high standard of food quality Assist in prepared of menus for various food festivals, I was Prepared the staff Schedule, I was Trained the staff for food preparation & high standard hygiene maintaining.
Maintained a high standard of food quality Assist in preparation of menus for various food festivals, Worked in the banqueting operation, I was Prepared the staff Schedule, Maintained Hygiene standards, I was responsible for (Iranian, Indian & Continental cuisines) managed and directed the kitchens staff members, handled kitchen inventories, daily / weekly etc .
It was multi cuisines restaurant belongs to Ambassador catering company. Worked in the Hot & Cold kitchen also worked in the butchery department. Prepared the market list, handled kitchen inventories, daily / weekly etc, maintained a high standard of food quality. Assist in prepared the menus for various food festivals, I was Prepared the staff Schedule, Three days in a week attend the meeting with the GM & after that delegate the important information to staff. Habituated to worked with under pressure.
I was worked there as a Iranian Chef. Maintained a high standard of food quality Assist in prepared of menus for various food festivals, worked in the butchery, hot & cold kitchen. I was prepared the staff Schedule, Maintained high standards Hygiene; I was trained Hygiene standards food quality to all our Iranian Kitchen Staff.
Maintained a high standard of food quality Assist in prepared of menus for various food festivals, Worked in the A La Cart, & Banqueted operation hot & Cold kitchen. Make happy to various countries of guests like (Arabic, Indian, Chinese& European countries guest, for Monthly inventory help to kitchen inventory Controller
I was there as Iranian & Indian Chef. I was prepared the staff Schedule, Maintained Hygiene standards, maintained a high standard of food quality Assist in preparation of menus for various food festivals, Preparation of market lists, Make happed to various countries of guests like (Arabic, Indian& European countries guests).
I was there Indian & Iranian Chef in hot & cold kitchen, it was Iranian restaurant. But if guest ask any Indian food I always tried to satisfied guest by Indian food. Prepared the market list, handling kitchen inventories, daily / weekly etc, maintained a high standard food quality assist in prepared of menus for various food festivals, also worked in the butchery department
I was responsible for managed two individual kitchens (Indian & Continental) managed and directed
the kitchens staff members, I was attend the meeting with the GM & after that delegate the important information to staff. Habituated to worked with under pressure & take a necessary decision to control the situation & resolved the problems. I was Prepared the kitchen inventories, daily / weekly etc, I was Prepared the food cost, I was Prepared the kitchen inventories, daily / weekly etc, I was Prepared the staff Schedule, Maintained Hygiene standards, Maintained a high standard of food quality, I was Prepared of menus for various food festivals, I was Prepared of market lists, trained the new cook.
I was responsible for managed two individual Indian & Continental kitchens. Managed and directed the kitchens staff members, every day attend the meeting with the GM & after that delegate the important information to staff. Habituated to worked with under pressure & take a necessary decision to control the situation & resolved the problems. I was Prepared the kitchen inventories, daily / weekly etc, I was Prepared the food cost, I was Prepared the staff Schedule, Maintained Hygiene standards, Maintained a high standard of food quality, I was Prepared of menus for various food festivals, I was Prepared of market lists, trained the new cook.