head chef
M.H Alshaya
مجموع سنوات الخبرة :16 years, 4 أشهر
Head chef, MH AlShaya .
• To Handle a busy operation of 800 covers a day on average in a prime location in dubai mall.
• To achieve monthly budget of 1.6 million AED consistently.
• To successfully launch food promotions and theme events along with the menu.
• To maintain the food cost below 23% and achieved 19% food cost.
• To handle and manage a team of 25 cooks and 6 stewards, kitchen operation and hygiene requirement of the restaurant.
• To follow and maintain all standards set by dubai mall .
• To organize Regular training for the staff to be well versed with menu and new promotions.
• To manage the entire food production, ordering, inventory, of the restaurant serving breakfast, lunch and dinner.
• To recruit new staff and train them to match the standards set by the company.
• Section in charge of ala -carte and farinaceous products in the main kitchen of the hotel, handling coffe shop, in room dining and a sports bar.
• Handling events and banquet function food orders
• Responsible for hygiene and HACCP guideline in main kitchen
• Reporting to executive chef about day to day operations and main kitchen issues.
• Training subordinate staff about the standard operating procedures.
• Menu planning and experimentation involving event and functions.
* Planning duty schedule and updating performance of subordinate staff.
* Keeping a check on produce and food supplies, ordering and cost control evaluation.
• working in Quattro restaurant kitchen as a station cook for pasta, grill and sauté.
• Work in breakfast operation for Quattro as a breakfast cook.
• Help out banquet kitchen whenever required.
• Report all the requirements and important changes necessary for the improvement of quality of service to the executive chef.
• Follow and maintain all set standards for food service and hygiene as per laws of united states of america
* Working in Arabic restaurant and handling cold section of Arabic restaurant.
• To take care of the western section of main kitchen as section incharge with one reliever and one apprentice.
• To run successful operation in Coffee Shop, In Room Dining and Pool.
• To arrange for romantic dinners and private island beach barbeque with guest.
• Menu planning for romantic dinners, ayurvedic programmes in resort with chef.
• Report all the requirements and important changes necessary for the improvement of quality of service to the executive chef.
• Maintaining folder of recipes for the new menu or changes made as per requirement in old menus with proper pictures and method.
• Maintain daily checklist of refrigerator monitoring, heating, cooling and date tagging of food items.
• Reliever in fuego the grill restaurant and wok section of main kitchen.
• Setting up of kitchens as a part of pre opening team.
• Setting up section as per the menu proposed by the chef in pre opening.
• Kitchen organization and taking handovers from engineering team while kitchen was still under final phase of finishing.
• Setting up the section for the pre opening ala carte.
• Helping section incharge in daily misenplace and cleanliness of the section after opening.
• Worked with Chinese chef for 4 months.
• Worked with Japanese chef for 4 months.
• Worked in Indian section for 4 months.
• Worked in western section for 15 months as specialization.
• Set up of buffets for events.
• Coordinating with stewarding and catering sales with any changes in menu and reporting to the sous chef.
• Setting up the banquet event as per the banquet event order and reporting to sous chef in charge or executive chef.
• Night shift in charge for 5 months.
• Handling breakfast operations in main kitchen western section.
• Helping chef in charge in lunch and dinner operations.
• Maintaining all records of refrigerator monitoring, store requisition.
• Store pickup for the main kitchen.
• Receiving of supplies of fruits and vegetables, sanitizing and storing in proper temperatures.
graduation in hospitality and hotel administration