كريم ساسي

 NCTH; is a catering services serving more than 400 covers
per day as; breakfast, lunch and dinner for Adnoc onshore.
 Manage all aspects of the kitchen including operational, quality
and administrative functions.
 Manage the health safety system and food quality standards.
 Managing the budget and keeping track of costs and spending.
 Rotate the kitchen staff and delegate tasks related to staff.
 Duty roster management and staff rotation.
 Keep payroll attendance record.
 Monitor the food wastage and cost control.
 Conduct inventories.
 Support production team on daily basis.
 Conduct meetings and training courses when required.
 Keep up with industry trends and create new menu and recipes in collaboration with other chefs.
 Report maintenance issues immediately.
Reason of leaving : Left for emergency leave

Reporting to : Executive chef

Catch22, casual dining restaurant serving a smooth international and American cuisine .
 Catch22 is a casual dining restaurant, serving a smooth international
mediterranean and western cuisine.
 Pre-opening restaurant setup and trainings.
 Create new menus, including pricing and cost.
 Coordinate with suppliers to find better quality and prices.
 Check the daily preparation and cooking procedures in order to ensure
the food consistency and recipes are always followed accordingly.
 Completing food orders according to the highest quality and within a short time frame.
 Hire and train new employees to ensure that individual performance met the culinary standards.
 Conduct daily briefing and staffs rotation to ensure the flexibility
when they are well trained.
 Staff evaluation performance, and monitoring work shifts and attendances.
 Conduct internal audits to control the food safety standards, if complied with the internal rules and regulations.
 Direct inventory and stock control.
 Report immediately any repairs/ Maintenance for machines when necessary.
Reason of leaving : New opportunity

Reporting to Head of Culinary

Restaurant set up and pre-opening experience. Leading a team of two
restaurants in various stations such as; preparation, cooking,
plating and dessert station in a high-volume restaurant as an Italian
concept serving fresh ingredients.
Daily report to Executive chef including complaints, maintenance issue, staffs performance, recipes, foods cost, foods quality etc.
Collaborate with chefs to improve unique menu selections and presentation.
Monitor and report food /labor costs and waste.
Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, and product-rotation systems.
Enhance employees retention and morale by tactfully promoting team environment, emphasizing guest relations, and instituting a positive means of dealing with stress in a high-volume operation.
Keep time and payroll records.
Create financial budgets for all food outlets while responsible for profits and losses (P&L).
Reason for leaving : New opportunity

Reporting to Executive Chef

Pre-opening experience in Ocean Basket, seafood casual dining
restaurant.
Manage and develop 17-member, back-of-house team; provide performance feedback and additional instruction in biannual reviews and one-on-one counseling sessions.
Provide high-level support to executive Chef with responsibility of preparing
authentic Seafood cuisine and menu engineering.
Oversaw daily recipes preparation, foods storage following the safety standards, cooking procedures, presentation and food consistency.
Cooperate with executive chef in selection of ingredients based on seasonal availability and quality.
Manage the daily purchases and stock control.
Continuously monitoring the food cost and budget control.
Hire, and train new staff to ensure that individual performance met the highest possible culinary standards.
Reason for leaving: New opportunity/Career growth

Chef de Partie at Bistrot Bagetelle restaurant, preparing the following
daily “mise-en-place” including, hot appetizers, soups, salads, sauces
and main courses.
Assisting the daily food preparation, storage, cooking, and presentation,
in order to ensure exceptional quality of ingredients and final product.
Assisting other sections when required.
Provides training and professional development opportunities for all kitchen
staff.
Stations coordination and checking the daily ‘MISE EN PLACE” prepared in
term of quantity and quality.
Monitoring the daily purchases and stock control to ensure stock availability
at all times.
Assisting the chef in monitoring the daily checklist and papers work.

VILLA RESTAURANT “ A LA CARTE”
Reporting to sous chef

Played key role in expanding the Villa restaurant Fine dining French menu
and taking care of orders in term of quality, presentation and taste following
the internal standard.
Monitor the food production areas in order to ensure the safety & quality.
Produce the highest quality of dishes in term of presentation and taste.
Monitor the foods consistency and presentation to ensure that every plate served in a high quality following the procedures and the internal standards.
Control the daily preparation and train the new staff.
Assisting Chefs to manage the kitchen hygiene and food safety standards.
Control wastage and food storage following the safety standards.
Reason for leaving : Relocation

Preparing Fresh pizza &pasta with fresh ingredients, sauces and taking care
of the cooking live stations
Buffet live cooking stations as pizza, pasta, grilling, and frying.
Flexibility in assisting other busy sections when required.
Train and develop new staff in the central kitchen& production area.

Position : Demi chef de Partie -FINE DINNING RESTAURANT BEACH

Main Cuisine / International &Mediterranean cuisine.
Prepare the daily” Mise en Place” and assisting senior chefs.