Executive Sous chef
Grand Hyatt,
Total des années d'expérience :8 years, 8 Mois
Grand Hyatt - Amman is in itself an impressive landmark in the country at the cutting edge of hospitality and design. Yet this deluxe hotel with 8 food and beverage outlets with 286 impeccably furnished guest rooms and suites the ballroom with its royal balcony is the city's largest and most premier venue with a capacity of 1800 guests. With 33 suites and a Royal SPA Finally, it is also the less visible facilities and services that make Grand Hyatt - Amman shine
•Oversee kitchen operations in high volume setting including quality, execution, and financial responsibility.
•Managing 65 kitchens & 25 stewarding team members and manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu development, seasonal promotions, price structuring and labor costs.
•Control of Outlets that include - All Day dinning, specialty restaurants 3, Open terrace Bar, Lobby lounge, sport bar, Pool bar, Room Service Operation & High volume conventions and Banqueting Operations.
IHG® - Holiday Inn® Resort Dead Sea, Jordan.
A 45-minute drive from Queen Alia International Airport, the 5-star hotel has a sun-drenched private beach whose soft sands are lapped by the healing waters of the world’s most famous salt lake. Comprising 202 rooms, 8 food selling outlets
a brigade of 81 Chefs in Day to day Operation,
•Outlets & Seasonal promotions, creative Menu designing, inventory, maintaining impeccable quality of back-house service & Quality control.
•Working hands on including Buffet presentations such as Ice carving, Fruit carving, Cold, Hot & Desserts preparation.
•Departmental trainer including for culinary art events & shows
•Handled VVIP, Head of states, Celebrities, Gov't Official & private Banquet functions * Nobel Gala Dinner,