Brand Executive
Burj Al Hamam Brand
Total des années d'expérience :13 years, 6 Mois
certified in 2010, ensure me and our team to follow Dubai Municipality instruction for food safety hygiene regulation. Develop the BOH team to maximize their productivity.
•Train Burj Al Hamam Chefs for upgrading dishes, especially in Ramadan.
•Create new daily dishes and upgrade the daily dishes menu variety.
•Update the Food recipe on Fidelio System through the channel.
•Lead the BOH management team to do the reports right matching the Fidelio system reports, food inventory, deviation report and food cost report.
•Provide our top management all the reports related to menu execution.
•Train the new joiners for our brand menu execution and as per our company and Dubai municipality food safety hygiene system.
•Forward all the weekly and monthly supplier feedback to the Group executive chef.
(7 years 2 months) Burj Al Hamam outlets
•Superb menu knowledge in Arabic cuisines
•Maintain par level of products.
•Coordinate with the cost control department.
•Follow up on product safety and storage.
•Manage operations (reporting, compliance, standards, regulations, communication, & feedback)
•Maintaining quality kitchen operations.
•Comprehensive understanding of how to comply with all relevant food and safety standards.
•Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes.
Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.
• Cooking and serving attractive meals made to individual requirements.
• Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly.
• Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of ensuring that all administrative processes are followed and recorded as required.
• Maintaining a safe kitchen area and hygienic working environment
Chef De Patire
Kaser alnobla
Constantly evaluating meals and food products to ensure that the highest quality standards are maintained.
• Cooking and serving attractive meals made to individual requirements.
• Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly.
• Liaising with managers and kitchen staff regarding customers’ orders.
• Making sure that leftover foodstuffs, waste and uncooked products are properly disposed of ensuring that all administrative processes are followed and recorded as required.
courses: Food Preparation/Professional Cooking