Executive Chef
Hotel Grand Swiss
Total des années d'expérience :25 years, 4 Mois
Responsibilities:
• Maintaining a unique food preparation, presentation by monitoring all production quality and control all food in the outlets and banquet operation are up to the standard.
• Responsible for enhancing the food product that is present to guests. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new productsProvide enough information to entice your potential employers to call you
• Provide support of a specialist nature to the Executive Committee, particularly to the Director, Food & Beverage, and the Food & Beverage Manager. Factor support and team player to achieve company goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
• Responsible for the selection, training and development of the personnel within the department. Able to exercise hire and fire discretion within Starwood’s policies. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws.
• Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
• Give direction and be responsible for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
I was a part of the Pre-opening team.
After the departure of the Executive chef, the management placed me in the position of Executive chef in-charge and given the responsibility of the entire Kitchen operations for more than three months.
Responsibilities:
• Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
• Read and employ math skills for following recipes. Prepare requisitions for supplies and food items for production in workstation.
• Schedule culinary staff so that proper coverage is maintaining while keeping payroll costs in line.
• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
• Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure that the team is following them.
• Observe production flow and makes adjustments in order to adhere to control procedures for cost and quality.
• Preparing & serving Western & Oriental food, hot & cold plus preparing Arabic food for all the outlets including breakfast & 24H room service.
• I was responsible to carry out most of the outside catering functions (preparing, serving hot & cold dishes & carrying out ordering and stock rotation where necessary.
Sheraton Aleppo management selected me for this hotel as a task force to present Oriental food during the month of Ramadan
Responsibilities:
• Preparing & serving Oriental food, hot & cold plus preparing Arabic food for all the outlets.
I was a part of the Pre-opening team.
Responsibilities: • I was in-charge of the main kitchen, reporting directly to the Executive chef.
• I had to prepare & cook international hot & cold dishes, for the main restaurant & the banquet.
Responsibilities: • I worked in the main kitchen, hot sections, cooking western & Oriental dishes.
I worked in the main kitchen, hot sections, cooking western & Oriental dishes.
Responsibilities: • I worked in the main kitchen, hot, Cold, Butchery sections alternating.
Responsibilities: • At this restaurant, I started my career, by serving Italian & French dishes.
Responsibilities:
•At this restaurant, I started my career, by serving Italian & French dishes.
Intermediate Institute of Hotels, Bachelor degree as Assistant licenser in hoteliers' sciences- Specialized in culinary.