head chef
Topside meats & eats
مجموع سنوات الخبرة :15 years, 2 أشهر
Lebanese traditional concept
Creating Standardized Recipe Production Cards
Supervise All kitchen staff
Supervise all staff following standardized recipe & work procedure
Control Food Cost
Documentation for refrigerators, Freezers & Store Temperature
Documentation for Wastage, Thawing, Receiving vegetable washing
Market List and dealing with suppliers
menu engineering
standard recipes
food cost
dealing with suppliers
handling all kitchen staff
kichen documentation
food watch / kitchen staff training
food saftey training
Entering data on customs system to finalize the file for receiving the imported shipment
South American & United states Cuisine
Pre-opening The restaurant With General Chef
Developing the menu & Recipes with General Chef & F&B Director.
Supervise all kitchen staff
Control Food Cost
Creating & improving standardized recipes
Supervise all staff following standardized recipe & work procedure
Documentation for refrigerators, Freezers & Store Temperature
Documentation for Wastage, Thawing, Receiving & vegetable washing
Handling Market list & Dealing with suppliers
Implementing HACCP system & Food safety
Certificate in TSI Quality Service person in charge
implementing Basic Hygiene
International Cuisine (Lebanese, Arabic, Indian, Filipino)
Creating Patient Menu with special dietitians
Creating & Improving Cafeteria Menu
Creating Standardized Recipe Production Cards
Supervise All kitchen staff
Supervise all staff following standardized recipe & work procedure
Control Food Cost
Documentation for refrigerators, Freezers & Store Temperature
Documentation for Wastage, Thawing, Receiving vegetable washing
Get Best prices & quality from suppliers
Implementing HACCP System & Food Safety
Implementing ISO 22000 for Food Safety
Implementing Basic Hygiene
Mandatory Training
Member in EOC (environment of care) to keep working in safe environment
Za'abeel Palace Hospitality is Private company contains more than 8 cuisines that produce food for the Governor of Dubai & his Family only.
Cooking with the Team in Lebanese Cuisine Section
handling special events when requested
Cook with standardized recipes & procedures
Do refrigerators & freezers temperature check list
Do wastage & vegetable washing sheet
Implementing HACCP System & food safety
Basic Hygiene Training
International & Lebanese Cuisine
Supervise Hot & Cold sections
Cooking Lebanese food & Assisting in Main Kitchen cooking
Cooking with standardized recipes
Report to Sous Chef & Executive Chef
Handling special events with Sous Chef
Documentation for refrigerators, Freezers & Store Temperature
Do Market list With Sous Chef
Receive Products From Suppliers
Implement HACCP System & Food Safety
Implement Basic Hygiene
International Cuisine
Report to Senior Chef De Partie
Main Duty in Room service Section (Hot & Cold)
Do Requisition food ingredients for the section preparation from main store
Do refrigerators & freezers temperature checklist
Do wastage & vegetable washing sheets
Follow schedule as assigned (day & night shifts)
Work in Banquet, Cafeteria, Butchery when requested from Sous Chef
Work with standardized recipe & work procedure
Implement HACCP & Food safety
Implement Basic Hygiene
Asian Cuisine (Casual Fast food)
Work with Standardized Recipe
Supervise All kitchen staff
Make Staff Schedule & Work Duties
Documentation for refrigerators, Freezers & Store Temperature
Documentation for Wastage, Thawing, Receiving & vegetable washing
Supervise all staff following standardized recipe & work procedure
Control Food Cost
Do Market List & Dealing With Suppliers
Implementing HACCP System & Food Safety
Implementing Basic Hygiene
International Cuisine (Fine Dining)
Report to Sous Chef
Follow schedule as assigned (day & night shifts)
Work with standardized recipe & work procedure
Do Requisition food ingredients for the section preparation from main store
Do refrigerators & freezers temperature checklist
Do wastage & vegetable washing sheets
Implement HACCP & Food safety
Implement Basic Hygiene
Lebanese Cuisine
Report to Chef
Receive Ready food From main Kitchen
Work on Plate des jour for Lunch
Work on a La Carte Menu For Dinner
Do Requisition food ingredients for the section preparation from main store
Do refrigerators & freezers temperature checklist
Do wastage & vegetable washing sheets
Follow schedule as assigned (day & night shifts)
Work with standardized recipe & work procedure
Implement HACCP & Food safety
Implement Basic Hygiene