Head Chef
European and Flaming Asia
Total years of experience :36 years, 5 Months
Swiggy, Zamato takeaway, capacity of 50 covers restaurant, Multi cuisine outlet.
Kitchen Operations, on job training, current food trends plating, involved in vendor supplies, stock rotation and food cost saving
Sunshine Cloud Restaurant)
Implemented new strategies and created new menus that increased sales by 15 %.
Worked with the marketing Department on promotions elaboration and execution authored recipes, procedures and cost analyses for the food and beverage department
Trained staff in food cost, product quality and equipment use Drafted and implement food safety procedures as per UAE Municipality Standard
Organize different menus and theme nights for the event Management department
Planed and directed food ordering and activities as per the business Forecast Leveraged the process of storage and handling (food and equipment's).
Recruit and manage kitchen staff
Rectify arising problems or complaints.
Give prepared plates the “final touch”
Perform administrative duties
Keep time and payroll records
Maintain a positive and professional approach with coworkers and customers.
Sous Chef with Jebel Ali Golf Resort & Spa (UAE)
Prepares food to specifications before and during operations. Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.
Cooks all Food to Proper specifications in a timely manner. Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.
Ensures proper food temperatures are maintained and food is stored correctly.
Ensures freshness and quality of all menu items.
Uses waste control guidelines and records all waste on spoilage sheet
Responsible for implementation of company set standards on food and hygiene.
Manages the resources of the kitchen raw materials, preparation and presentation Equipment's, machines, facilities,
etc
Preparation and distribution of daily meals including breakfast, lunch, tea time, dinner, etc. for crew and guests in accordance with Executive Chef manual and menu cycle
Taking care of all the Theme Night and Brunch buffet.
Responsible for implementation of company set standards on food and hygiene. Organize the Buffet for efficient operation and supervision.
Supervise and control of prep and quality.
Prepares the schedule of the staff in the unit for the approval of the kitchen operation
Coffee Shop (Tropcana Restaurant)
Takes care of
Preparing, cooking and presenting dishes with the Requirements.Maintain high standards of hygiene and sanitation and follow the rules of health and safety
Assists other cooks in the preparation of food. Supervises and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment.
Maintains a neat and orderly kitchen with the highest standards of safety and cleanliness.
Determines the quantities of each food to be prepared daily according to a planned menu using tested and uniform recipes.
Cook 1 at Emirates Flight Catering (Abela Catering
Prepares of complete meals - preparing and cooking Meats, Poultry, Rice, Sauces and Vegetables.
Responsible for supplies and groceries in work area.
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Pre- Opening
Arabian Ranches/Polo club (Dubai - 2005)
Tulip Inn Al Khan Hotel **** (Sharjah - 2018)
ISO 9001Haccp Awareness from Incon Quality Consultants Dubai Ok
courses: Internal QMS Auditor Training Course
courses: Foundation Certificate in Food Hygiene from Jebel Ali Golf Resort & Spa
Life Saver from
courses: Module 1V – Management & Team Building
General Hotel Management Couse as Cookery & Bakery, Restaurant Operation, Food & Beverage,
courses: Certificate Course, Hotel & Catering Management