Head Chef
BAHRAIN FAMILY LEISURE COMPANY
Total years of experience :8 years, 1 Months
July 2011-Present
BAHRAIN FAMILY LEISURE COMPANY (BFLC)
(Head Chef)
➢ Participating in the food preparation in accordance with accepted standards of quality.
➢ Training and development of new and existing employees as well as attending all statutory training as and when requested.
➢ Ensuring the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
➢ Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
➢ Working closely with the executive chef and the assistant catering chef to ensure kitchen is running smoothly and efficiently.
➢ Optimizing food quality and ensure guest satisfaction.
➢ Work on all catering and party menu & costing.
➢ Help the chef to translate all menu from English to Arabic.
➢ Work side to side withe markting team for the new offers.
➢ Assisting the executive chef with Menu planning, suggestions on how to improve weak areas.
➢ Directing chefs in their sections in preparing, backing, and presenting all favors of food; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.
➢ Controlling overtime, proper time management and work within the set budget.
➢ Communicating with superiors, keep them informed at all times & on beside that, training safe work habits and altering the crew to notify the supervisors on duty of any dangerous or unsafe places in the work area at once.
➢ Enforcing proper uniform procedures according to the hotel standards.
➢ Being instrumental in organizing an efficient flow of production. Checking all daily events, delegate and adjusting mis en place and food requisitions to the daily guest count (reservations)
➢ Checking on all galley equipment in areas that has to be fixed and report the executive chef on a daily basis.
➢ Supporting colleagues at all times to ensure team-work in maintained, helping to supervise and train commis chefs and apprentices.
➢ Being aware of hotel and departmental objectives and assist in achieving them.
➢ Complying with and act in accordance with all Company fire regulations and to adhere to the Company's fire policy.
February2009 - May 2011
Tulip Inn hotel-BAHRAIN
(Chef de partie)
➢ Participating in the food preparation in accordance with accepted standards of quality.
➢ Training and development of new and existing employees as well as attending all statutory training as and when requested.
➢ Ensuring the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
➢ Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
➢ Working closely with the head chef to ensure kitchen is running smoothly and efficiently.
➢ Assisting the Head Chef with Menu planning, suggestions on how to improve weak areas.
➢ Communicating with superiors, keep them informed at all times & on beside that, training safe work habits and altering the crew to notify the supervisors on duty of any dangerous or unsafe places in the work area at once.
➢ Checking on all galley equipment in areas that has to be fixed and report the head chef on a daily basis.
➢ Supporting colleagues at all times to ensure team-work in maintained, helping to supervise and train commis chefs and apprentices.
➢ Being aware of hotel and departmental objectives and assist in achieving them.
➢ Complying with and act in accordance with all Company fire regulations and to adhere to the Company's fire policy.
April 2006 - February2009
AL JAZEERA GROUP BAHRAIN
(Demi chef de partie)
➢ Participating in the food preparation in accordance with accepted standards of quality.
➢ Training and development of new and existing employees as well as attending all statutory training as and when requested.
➢ Ensuring the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
➢ Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
➢ Working closely with the head chef to ensure kitchen is running smoothly and efficiently.
➢ Assisting the Head Chef with Menu planning, suggestions on how to improve weak areas.
➢ Communicating with superiors, keep them informed at all times & on beside that, training safe work habits and altering the crew to notify the supervisors on duty of any dangerous or unsafe places in the work area at once.
➢ Being aware of hotel and departmental objectives and assist in achieving them.
➢ Complying with and act in accordance with all Company fire regulations and to adhere to the Company's fire policy.
October 2005- April 2006
THE DIPLOMAT RADISSON SAS HOTEL- BAHRAIN
(Commis2 to commis1)
➢ Participating in the food preparation in accordance with accepted standards of quality.
➢ Training and development of new and existing employees as well as attending all statutory training as and when requested.
➢ Ensuring the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.
➢ Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
May-December 2005 ACADEMIC EDUCATION ➢ CERTIFICATE OF EXCELLENCE BAHRAIN FAMILY LEISURE COMPANY THE BEST EMPLOYEE
April 17, 2012 ➢ CERTIFICATE OF APPRECIATION BAHRAIN FAMILY LEISURE COMPANY 4TH ANNUAL FOOD &HOSPITALITY EXPO
April 30, 2012 ➢ CERTIFICATE OF APPRECIATION BAHRAIN FAMILY LEISURE COMPANY
4. Microsoft office Power Point 2010 5. Microsoft office Access 2010 ➢ Diploma In Food Preparation Courses BAISAN INSTITUTE OF HOSPITALITY MANAGEMENT
➢ THE SOUL OF LEADERSHIP BAHRAIN INSTITUTE OF HOSPITALITY SEMINAR BY DR.DEEPAK CHOPRA FEBRUARY 27, 2013 Activities and Societies during these courses During this seminar I studied the steps of following techniques: 1. How to deal with employees in all cases. 2. In cases there is no problem how do we solve it. 3. How to be a successful leader at work. 4. Personal successful leader. 5. The respect of everyone at all levels. ➢ HACCP Courses REZA HYGIENE COMPANY HACCP TRANING LEVEL 3
December 25, 26, 27 2012 Activities and Societies during these courses During 45 lessons I studied the rudimentary steps of HACCP applying the following techniques: 1. Types of bacteria & details of her. 2. Cooling, holding, cooking, reheating temperature. 3. Types of cleaning materials and how it will be used. 4. Types of cleaning chemical and how it will be used. ➢ Computer Courses APTECH COMPUTER EDUCATION ALL MICROSOFT OFFICE 2010