BUTCHER
Qatar National Convention Centre
Total years of experience :13 years, 9 Months
International Convention Centre, first built to LEED standards
•Instrumental in the direction, vision and leadership of the culinary team.
•Ensure that all guest expectations are exceeded during every dining experience due to providing up to the minute, cutting edge culinary offers.
•Oversee operations in all culinary areas.
•Manage Teams to ensure functional food costing.
•Monitor rosters, operations from a daily basis.
•Menu screening, development and delivery.
•Implementation of HACCP requirements and monitoring standards.
•Menu descriptions, planning, writing and monitoring.
•Staff recruitment, disciplinary requirements.
•Food development within all kitchen outlets, team skills management.
•Appraisal of management team leaders.
•To lead, implement, coordinate, assists, care of, monitor and act in compliance with my job responsibility
•Culinary Champion - EBMS implementation.
•Culinary Champion - Quality Management System.
•Culinary Champion - Interdepartmental menu training
International Convention Centre, first built to LEED standards
•Instrumental in the direction, vision and leadership of the culinary team.
•Ensure that all guest expectations are exceeded during every dining experience due to providing up to the minute, cutting edge culinary offers.
•Oversee operations in all culinary areas.
•Manage Teams to ensure functional food costing.
•Monitor rosters, operations from a daily basis.
•Menu screening, development and delivery.
•Implementation of HACCP requirements and monitoring standards.
•Menu descriptions, planning, writing and monitoring.
Part of the Pre-Opening Team of Crowne Plaza
Yas Island. (3 Restaurants, 1 Ballroom and
4 Meeting Rooms)
•Jing Asia the All Day Dining Restaurant
•Stills the European Brassiere
•Barouk the Lebanese Restaurant
•In charge of the Butchery, Meat & Fish
•Involved in writing Menus, Food Tastings and
•Implementation for the opening of the Hotel.
•Gained a good grounding in management solution
•Within the for all outlets, and varying menus
•Involved in Meetings and Solutions in Dealing
With HACCP related issues,
•Implementation of HACCP regulations and work
Flow plans according to IHG and Abu Dhabi Municipality
•Managing Food Cost at 28 %
Chef house is all day dining, Certo is Italian restaurant,
•Tamanya is Arabic restaurant & 1 Ballroom.
•In charge of preparation, organization and supervising of
•The butchery.
•Maintaining Consistency and High Standards.
•Maintaining Presentation and Hygiene.
•Involved in Meetings and Solutions in Dealing with the Clients directly
•Maintaining a Safe Working Environment.
•Follow HACCP and Dubai Municipality procedures according to Radisson Blu Standard.
•Maintaining Food Cost at 26.40%
•Involved in Tastings for New Menus and Presentation
•Liaising with Chef de Cuisines and butchery Chefs in New Menus (A La Carte, and Buffet), Cost effective and Quality
house is all day dining, Certo is Italian restaurant,
•Tamanya is Arabic restaurant & 1 Ball room.
•In charge of preparation, organization and supervising of
•The butchery.
•Maintaining Consistency and High Standards.
•Maintaining Presentation and Hygiene.
•Involved in Meetings and Solutions in Dealing with the Clients directly
•Maintaining a Safe Working Environment.
•Follow HACCP and Dubai Municipality procedures according to Radisson Blu Standard.
•Maintaining Food Cost at 26.40%
•Involved in Tastings for New Menus and Presentation
•Liaising with Chef de Cuisines and butchery Chefs in New Menus (A La Carte, and Buffet), Cost effective and Quality
Preparation of food production and requirements
•Running and maintenance of sections
•Maintaining a clean, safe and hygienic environment according to HACCP standards
•Maintaining quality of food
All responsibility of store taking up
•According to my senior’s chef working
•Long hrs. Duty to make goal susses
•Team work with all kinds of work required
All responsibility of store taking up
I commenced and completed my Training with 5star hotel pan pacific Sonargaon, working and assisting with food preparation and production, running sections from pastry, while learning new skills and techniques to further my culinary skills