EXECUTIVE CHEF
Doh
Total des années d'expérience :13 years, 4 Mois
May 21, 2017: 800 DEGREES NEAPOLITAN PIZZERIA, an Italian concept 84 seating capacity casual dining restaurant in Qatar at Doha Festival Doha Festival City. Has an ideal spot to lounge in with a slice of pure Italian culture. Homemade pasta, speciality pizza with Mediterranean treat.Formulated standard recipes for food items to assure apt portion control and retaining quality
•Monitored Cooking Procedures, Cost and Quality
•Formulated standard recipes for food items to assure apt portion control and retaining quality.
•Headed Portion control and planned monthly kitchen budget, menu and recipes
•Maintain high food quality and presentation
•Tested Samples of food ingredients deposited by purchase department
•Rotate products to avoid spoilage
•Maintaining the administered job procedures and food production standards
•Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
•Identified new methods of cooking to enhance the taste of dishes
•Monitor food expenditure
•Perform product inventory
•Maintaining constant touch with other kitchen staff members and updating the latest developments in cooking and related equipment’s
•Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
•Maintain and following the HACCP standards
luxury casual dining restaurant offers a variety of multi cuisine food and beverages(meditrennian, Italian, Arabic and chinese )with some exotic touch for casual and leisure customers. It has a seating capacity of 350 guests at a time with different flavors of shisha at you choice opens 24 hours for your convinence and offer delivery services throughout dubai. - As an Executive Chef; my Job and Responsibilities includes as follows)
•Formulated standard recipes for food items to assure apt portion control and retaining quality
•Monitored Cooking Procedures, Cost and Quality
•Headed Portion control and planned monthly kitchen budget, menu and recipes
•Maintain high food quality and presentation
•Tested Samples of food ingredients deposited by purchase department
•Rotate products to avoid spoilage
•Maintaining the administered job procedures and food production standards
•Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties
•Identified new methods of cooking to enhance the taste of dishes
•Monitor food expenditure
•Perform product inventory
•Maintaining constant touch with other kitchen staff members and updating the latest developments in cooking and related equipment’s
•Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets
•Maintain and following the HACCP standards
Restaurant
Commis-I in Italian
Commis-II in Irish - Italian - Mexican - Multi Cuisine