Personal Chef
Confidential company
Total years of experience :13 years, 11 Months
Conferring with clients to determine their meal preferences, specifications, food allergies, and dietary restrictions.Preparing customized meal plans for clients based on their preferences, specifications, and dietary needs.Shopping for meal ingredients as well as necessary kitchen tools and equipment.Inspecting meal ingredients before making purchases to ensure that they are of the highest quality.Preparing meals in clients' kitchens in accordance with food health and safety regulations.
Appropriately packaging and labeling prepared meals that are to be consumed at a later date.Providing clients with written or verbal instructions on how to heat meals.
CHEF in charge at fish Market restaurant Jeddah, K.S.A Supervise the main/outlet kitchen in the preparation and presentation of all food items in accordance with the hotel'sSOPs and standardized menu guidelines. Monitor regular standards of production to ensure highest level of quality. Monitor all aspects per taining to the control of the hotel's food cost. Participate in the draing of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical.Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times. Increases avarage Check by 5% in Q1 2017 mainly by focusing on menu engineering.Supervised major events 500+ attendees at Major corporate companies.Reduced cost by 2% by in year 2018. Created new menus for the entity by menu engineering according to theme. Created special menu such as caviar promotion. participated all the culture food in the hotel.
Oversaw a catering department which executed parties over 1000 guests.
Created and implemented all Ala Carte menus.
Increased catering bookings by 25% and increased catering sales by 40% during the 2016-2017 time period.
Assisted Executive Chef in developing a catering marketing plan, which included social media advertising, off-site event advertising, and concierge programs.
Hosted private events such as weddings, cocktail and farm-to-table parties
Designed, planned and implemented creative sandwiches executive menus for outside outlet companies such as Harley Davidson
Ensured food was properly prepared and transported safely to events
Choreographed food line set up at locations providing the most effective flow
Promptly cleared and cleaned food set up areas upon completion of meal service
Working with the Executive Chef and the kitchen team to maintain high standards in the quality of food its preparation and its presentation.
Covering off Hot /Cold & Oriental Sections.
Specialist in the larder section ( canapés & Standard Sandwiches)
To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design
To observe all company food hygiene.
Taking Inventory of all the food stock levels monthly & annually.
Ordering vegetables & Grocery items weekly.
Coffee Break & Snacks specialist.
Managed food preparation processes
Worked a tAll Day Dining Restaurants
Managed all Team Task
Allocated duties and meal presentation
Checked garnishes and meal presentation
Checked and maintained stock levels
Assist Executive Sous Chef with menu planning, budgets, and wine selection.
Collaborated Food & Beverage team at Olympic events in 2012,
Shadowed different chef de partie to learn about each station to the kitchen
Larder section Ala carte & Set menu
Cooked meals, Entrees, Snacks and Desserts
Worked as Saucier & Breakfast Chef
Specializing in Italian cuisine Discussed with the head chef about supplies and menu options
Discussed with F& B staff about different special events
Participate in the event of Royal Windsor Racecourse (hospitality group of the hotel)
To monitor stock movement and be responsible for ordering on your section
To ensure minimum kitchen wastage.
To ensure knowledge of the product is maintained and communicated to all relevant
personnel.
To be responsible for completing your mis en place
To learn and record skills and recipes from other members of the department
To report any maintenance issues to the Head Chef immediately.
To comply with all Goodwood policies and procedures to ensure that all statutory regulations
are observed.
To liaise with Sous Chef and implement new menu/dishes/systems where
applicable
To ensure all statutory regulations are adhered to, such as food hygiene policies
To be flexible and willing to help the restaurant kitchen at busy times if required
Maintain correct portion size and quality of the food to the hotel's standards.
Minimize waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on the job training & development of new cooks.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management.
Tourism & Hospitality Management Programmes Foundation level Undergraduate level Executive level Culinary Skills Programmes Culinary Skills Chefs in Health & Social Care Professional Cookery Culinary Arts Culinary Management Career Skills Programmes English for Hospitality & Tourism VA Earth, VA-1 & VA-2 Take Off Into Travel Hospitality Practice Institute of Hospitality Courses Team Leadership Work Experience Programme Endorseme
Hospitality Management Certificate from Cornell Hotel School60 Professional Development Hours (6 CEUs)17 Professional Development Units (PDUs) toward PMI recertification20 Professional Development Credits (PDCs) toward SHRM-CP and SHRM-SCP recertification20 Credit hours towards HRCI recertification
The housekeeping department in a hotel operation Know housekeeping equipment and how to use effectively Hotel rooms, bathrooms, fittings and accessories How to attend to the various rooms and fittings Room amenities and accessories and their maintenance Preparing a room for guest arrival, turndown The art of perfect bathroom cleaning Communicating and planning guest arrivals and departures with Front Office Handling guest items Laundry Learning guest services provided by housekeeping Best practices in housekeeping Learn to be proactive with customers
Computer Architecture and Hardware 2 - Operating Systems 3 - Software Engineering 4 - Programming Languages 5 - Database Management Systems 6 - Distributed Systems 7 - Computer Networks 8 - Management and Entrepreneurship 9 - General Topics
Sat for the government syllabus of G.C.E Ordinary level 2003
