Sous Chef
Royal Air Force of Oman
Total years of experience :17 years, 3 Months
Objective
Explore Different Cuisines: Dive into the world of different culinary traditions and cuisines. Learn about their unique ingredients, flavor profiles, and cooking techniques. Experiment with recipes from various cultures to broaden your culinary repertoire.
Skills:
Cook, Catering squadron soldier Mess Royal Air Force of Oman Masirah Island (2007 - 2011).
Junior Chef, Catering squadron Inflight Catering Royal Air Force of Oman (2012 - 2014).
Sous Chef, Catering squadron Officer Club Royal Air Force of Oman Thumait Air Base
(2015 - Present).
An incredibly talented Sous Chef with huge experience in preparing, seasoning, and cooking a wide variety
of meats, vegetables, soups, breakfast dishes, and other food items in copious quantities; providing
training and guidance to other employees performing the same or related work.
Carve and display meats, vegetables, fruits, and salads; replenish service lines, as necessary.
Maintain low food cost and improve sales and quality of products.
In charge of assisting the Pastry Chef in designing a dessert menu for an Officer Club Royal Air Force of
Oman keeping a classic feel and a balanced menu including vegetarian and gluten-free.
Measuring, weighing, mixing ingredients. Baking or cooking to the specified temperature.
Maintaining a cheese cart which was made and taken down every night. This cart was displayed in the
restaurant and the servers would offer an optional cheese course to the customers.
Responsible for having a seasonal jam/jelly made for the cheese cart each month.
Maintaining a clean and organized pastry kitchen as well as the pastry line for the evening of service.
Assisting the Pastry Chef in preparing all the items for service that evening.
Responsible for closing the pastry line and the pastry kitchen at the end of every night. Including all equipment used, wrapping and chilling perishables, locking ice cream.