Chef tournat
Le royal Meridien beach resort and spa
Total years of experience :23 years, 4 Months
Preparing for buffet lunch and dinner
Checking maintaining the quality and standard of food in buffet
Arranging for special guest request
Training the staff on HACCP, hygiene, operating new equipment, new menu.
Checking stock in hand and ordering accordingly
To avoid wastage and keep the food cost as per the budget.
Handling guest complaints and taking feedback during buffet from the guest and bring any improvement if required.
Following the instruction of chef de cuisine and executive chef, giving feed back when required.
Following and implementing Haccp requirements in my outlet as required by dubai municipality, making sure all the staff follows it on daily basis.
ALL DAY DINING (BRASSERIE 2.0)
Working as chef tournat for all day dining
Creating special menu on promotion basis to increase sale.
Making of menus, recipe and costing.
Motivating and educating the staff to get best output.
Setting the standards for HACCP and Hygiene in the kitchen.
Menu engineering and implementing new dishes as per the trend.
To conduct a periodic check on equipment and report any faulty ones
To maintain the overall budgets and to raise purchase requests for new equipment to be ordered.
The operation of mivida kitchen starts with breakfast buffet. For dinner we set up a big display of fish, sea food and anti-pasti. The guest selects whatever fish or sea food they like and its cooked according to their likings within the given time with different kinds of sauces, accompanied with rice and vegetable of the guest choice from the menu.
Responsibilities:
Training my staff.
Checking the quality and the standards of food that is prepared.
Giving hand to my chef de cuisine in making of new menu and its recipe.
Maintaining the monthly food cost.
Guiding and educating my associates for better performance to minimize wastage,
Serve quality food, avoid guest complaints, increase sale.
Being the PIC (person in charge) I have to check all the aspect related to HACCP.
Menu planning and its costing.
serving a mix menu which starts form soups, salads, burgers, sandwiches, steaks, sea foods, pastas every days, Day Special.
During busy seasons we do a cover of around 110 in sea breeze restaurant and around 350 covers in pool bar.
Responsibilities:
Making of daily market list and store requisition, checking stock in hand and the slow and fast moving item. Keeping the outlet budgeted food cost on line.
Being the department TRAINER I train my staff on HACCP, food and personal hygiene, to educate and guide them to avoid or reduce wastage of food, on job training required from training department and chef office. Delivering the a-la-carte orders, checking the standard and quality if any thing is wrong I do correct them then and there.
Assist my chef de cuisine who is over all in charge of pool, sea breeze and sea food (mivida) kitchen in day to day operation, planning and making of new menu, maintaining the food cost in line as budgeted, special menus for various occasions.
Brasserie kitchen buffet &banquet
as commie 3 and was promoted to commie 1, demichef and finally was promoted to chef de partie in December 2007.Brasserie kitchen serves buffet for breakfast, lunch, dinner and banquet functions and sets special buffet for special occasion (Christmas, New Year, Eid, Easter.) Which also includes live BBQ. On a average brasserie restaurant does a cover of 900 including breakfast, lunch and dinner.
Responsibilities:
As commie 1 I took the charge of the breakfast buffet preparing all the hot food according to the set standard and quality, setting the full buffet before it is open for the guest. Checking the temperature as it should be. Later worked in the theme nights, 7 days we had 7 different theme nights, which includes buffet and also live BBQ based on the theme nights.
As demi-chef within few months of working in theme nights I worked in production where in different span of time worked in soup, vegetable and pasta section, in the later stage of this position I was put to do all the main hot dishes (chaffing dishes food, roasting, all the sauces, appetizers) apart from all this I used to check and write the market and stores needed for the next day and give to my sous chef. Time to time monitor the chiller, freezer if things are over stock and use it of first.
specially took care of the entire grill item which included of burgers, steaks, grilled fish, fajitas, ribs with a sitting capacity of 350 covers .The menu served, was Mexican & American.
Responsibilities:
Checking day to day mis-en-place and prepare as required for the day.
Following hygiene at all steps while in the kitchen.
Keeping the work area clean and sanitized at all time to avoid any food poisoning.
Checking the expired and following the FIFO method.
Check mis-en-place every morning.
Checking stock in hand and inform the manager items need to order.
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