Executive Sous Chef
jaz hotel
Total des années d'expérience :26 years, 2 Mois
Responsible For the Culinary Operations in Italian Cuisine an International Cuisine and Banquet Cuisine
Maintaining a Consistent Food Cost of against a Budget
Responsible for consistently maintaining the highest standards of
Quality and integrity
Developed new operational procedures to ensure smooth management of kitchen operation.
Contact with guests to obtain feedback on product quality and service
Response to and handles guest problems and complaints.
Streamlined procedures to ensure efficient management and maintenance of stock levels.
Successfully trained, mentored and motivated kitchen staff to provide high quality service.
i make recommendations to the Executive Chef regarding succession planning
Responsible for the supervisors of all chefs and their activities within the culinary department
Ensures hygiene and cleanliness all around the Kitchen to maintain Standard of food safety (HACCP&FSMS)
Responsible For the Culinary Operations in Italian Cuisine and International Cuisine
Maintaining a Consistent Food Cost of against a Budget
Responsible for consistently maintaining the highest standards of
Quality and integrity
Developed new operational procedures to ensure smooth management of kitchen operation.
Contact with guests to obtain feedback on product quality and service
Response to and handles guest problems and complaints.
Streamlined procedures to ensure efficient management and maintenance of stock levels.
Successfully trained, mentored and motivated kitchen staff to provide high quality service.
i make recommendations to the Executive Chef regarding succession planning
Responsible for the supervisors of all chefs and their activities within the culinary department
Ensures hygiene and cleanliness all around the Kitchen to maintain Standard of food safety (HACCP&FSMS
Charge about hot Kitchen Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Monitor local competitors and compare their operation with the hotels food production operation
Monitor all aspects pertaining to the control of the hotel's food cost
I Have a professional kitchen apprenticeship or chefs training course training course and experiences in quality establishments with a pastry, bakery, butchery, a la carte, banquet and buffet styles.
presentation and preservation knowledge is an essential.
Good understanding of the hotel operation & the local competitors
Recognizing & understanding differences & trends
Planning for business & analyses the needs of the operation
Adaptability & integrity
Supervising people & operations
Drive for result through high set personal standards
Charge about hot Kitchen Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Monitor local competitors and compare their operation with the hotels food production operation
Monitor all aspects pertaining to the control of the hotel's food cost
I Have a professional kitchen apprenticeship or chefs training course training course and experiences in quality establishments with a pastry, bakery, butchery, a la carte, banquet and buffet styles.
presentation and preservation knowledge is an essential.
Good understanding of the hotel operation & the local competitors
Recognizing & understanding differences & trends
Planning for business & analyses the needs of the operation
Adaptability & integrity
Supervising people & operations
Drive for result through high set personal standards
Contact with guests to obtain feedback on product quality and service
Response to and handles guest problems and complaints.
Streamlined procedures to ensure efficient management and maintenance of stock levels.
Successfully trained, mentored and motivated kitchen staff to provide high quality service.
i make recommendations to the Executive Chef regarding succession planning
Responsible for the supervisors of all chefs and their activities within the culinary department
Ensures hygiene and cleanliness all around the Kitchen to maintain Standard of food safety (HACCP&FSMSCharge about hot Kitchen
Charge about hot Kitchen Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times in all working areas
Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends
Monitor local competitors and compare their operation with the hotels food production operation
Monitor all aspects pertaining to the control of the hotel's food cost
I Have a professional kitchen apprenticeship or chefs training course training course and experiences in quality establishments with a pastry, bakery, butchery, a la carte, banquet and buffet styles.
presentation and preservation knowledge is an essential.
Good understanding of the hotel operation & the local competitors
Recognizing & understanding differences & trends
Planning for business & analyses the needs of the operation
Adaptability & integrity
Supervising people & operations
Drive for result through high set personal standards
Senior Chef de Partie in Hot kitchen
I worked in the Medical and Scientific & medical Equipment house
As Chef Cook of Healthy Cuisine
شيف دي بارتي من المطبخ الدولي في فندق سونستا سانت جورج الأقصر
•1996, I got a good job opportunity in island of Malta. I worked there at the Corinthia Palace Hotel in the international and Italian cuisine. I started there
i first cook in the hot kitchen
Bachelor of Agriculture Plant Production