Chef De Cuisine
EMAAR Hospitality Group
Total years of experience :28 years, 11 Months
Responsible for the full operation of All Day dining restaurant of the Hotel main restaurant since 2015 up to present
Responsible for the operation of SHADES Pool Bar & Restaurant Kitchen Operation
Menu Engineering, Plating guide, Tapas making, and Recipe Costing
Weekly Duty roster of the entire kitchen staff
Conducting Daily line up and trained staff on all HACCP guidelines to the kitchen in accordance with the Food Safety policies and the Municipality Standard requirements.
Responsible for Market List, Purchase order in place on the FMC system
Contributing promotion for the outlet at least every 3 months
Responsible for accurate and up to date recipe costing for all the kitchen menu items entered to FMC system.
Assist the Executive Chef to keep food cost within the assigned budget to ensure profitability
Ensuring and maintaining all the equipment in good condition at all times to maximize operating life and keep records as per system
MV ARCADIA
MV AURORA
MV ADONIA
MV ARTEMIS
In charge of all roast and grilled product in sauce section in the Galley.
Supplying sauce, roast, grilled product in all outlet and keep maintain the food standard and temperature
In-charge of all soup and vegetarian items in Soup section in the Galley.
Provide all the outlet of vegetarian and soup item.
Maintain and provide good presentation of food, good for 2000 passenger on board during the service time.
To assist the head of the section to achieve and maintain mis-en-plus during production and service time.
Keeping the Galley areas and items of equipment in a clean, hygienic condition.
the day to day operation, representing his station in the absence of the chef D parties with the assistance of the Sous Chef in all areas of responsibility.
To excel everyday to keep high standard as per the Chef D Cuisine expectation
AB