Dildar ali

Semiramis InterContinental hotel, Cairo Egypt present since 15th December 2015
Sous Chef -Indian Restaurant
www.intercontinental.com

Duties:


• member of the pre-opening team for India Along the Nile-Indian Restaurant
•Responsible for planning and enhancing menus and creative Indian cuisine preparation in line with the international standards. Ensuring strict compliance to standard production procedures and recipes for food production as per the company policy
• Leads a team of 10 chefs, Upgraded the F&B outlets with popular menus, Promoted the use local ingredients in International style.
•Assisting executive Chef in the completion of market list in accordance with Hotel quality and quantity standards.
•Maintaining HAACCP logs according to the hotel policies.
•Establish framework for the department including assignments, time schedules and job descriptions. Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories
•Responsible for planning the set menu items and any specials as well as provide the recipes.
•Manage the team for better performance and efficiency while providing regular training sessions to the new commies; allocate work to the team members.
•Contribute creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in operations of F&B dept.
•Maintain physical stock inventory of the kitchen, fill out food requisitions & adhere to control systems to assure quality, portion size & consistency.
•Upkeep, maintenance & hygiene of the Kitchen; Indenting & cost controlling on the basis of requirement; Quality control and assurance as per international standards.
•Manage guests and international clients, increase guest satisfaction. Evaluate feedback for further changes
•Expertise in menu planning in line with the national/international culinary standards; handle matters pertaining to costing of food, pricing while ensuring adherence to budgetary & quality parameters.
•Conceptualize plans to ensure that hygiene standards as laid down by the Company
•Structuring annual operational budget and implementing control measures to contain expenses within defined limits


Achievements/Highlights:
Opening team of Indian restaurant (India along the Nile)
Introduced Indian food at all day dining restaurant of 195 covers
Catered for Indian Embassy to Cairo as well as VVIP parties

De-Partie-Indian Kitchen
www.intercontinental.com

Duties:
•Attend daily Food & Beverage line - up,
•Implement HACCP standards in the hotel with the assistance of the sous Chef.
•Ensure all grooming, spot check and temperature control sheets are filled as require
•In charge of Indian section

•Achievements/Highlights: Launched Indian food first time in night and day restaurant
•Catered VIP’s functions, did Indian food festival for 1 week in all day dining restaurant

•Reason for leaving: Restaurant closed due to revolution

- seafood restaurant, Brazilian grill, Main Kitchen
www.intercontinental.com

Duties:
•Attend daily Food & Beverage line - up,
•Maintaining HAACCP logs according to the hotel policies.
•Upkeep, maintenance & hygiene of the Kitchen

•Reason for leaving: contract finished

-Indian Kitchen
www.thesouthpark.com

Duties:
•Monitoring portion control, with the aim of ensuring that all meals are profitable.
•Ordering coordinating the delivery of food supplies.
•Carrying out all other duties deemed necessary by the Head Chef.

Reason for leaving: I got an opportunity to work with IHG Saudi Arabia

-De-partie-Indian Kitchen

1st Commie-Indian Kitchen
www.mermaidcochin.com

Commie-Indian Kitchen
www.presidencyhotel.com