chef de cuisine
Sofitel the palm
Total des années d'expérience :17 years, 2 Mois
• Maintain all standard according to the company policies and procedures
• Ensure that standard are maintained in high level on daily basis
• Act as a creative force in menu development
• Maintains purchasing, receiving and food storage on day to day basis
• create and develop new trends in dining, regional cuisine and other cuisine
• Interact with guests and visit the their tables to get feedbacks
• Focus on guests concerns, complaints and resolve to complete satisfaction.
• Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other
Senior Chefs regarding the updates for the day
• maintain the superior quality products, presentations and flavour, taste
• To ensure that the kitchen runs at an acceptable food cost.
• To continuously To ensure the accurate maintenance of food recipe data.
• Holds meeting with the colleagues in each particular kitchen to discuss what has been
carried out in the Chef’s meetings and discuss relevant issues of the colleagues..
• To identify training needs and plan training programs for the ambassadors.
• To conduct training for ambassadors in accordance to the Annual Training Plan in order
that ambassadors have the necessary skills to perform their duties.
• To maintain and implementation of the various food safety and hygiene standards
including HACCP and other Municipality regulations.
• To work closely with the Hygiene Officer in implementing all hygiene and safety
procedures
• To maintain a good rapport and working relationship with ambassadors in outlet of all
other departments
• Checks the quality of raw and cooked food products to ensure that standards are met
• To assist in performance appraisals when necessary
• To be entirely flexible and adapt to rotate within the different outlets of the Kitchen
Department
Position: sous chef in charge
Bottega Italian and American restaurant & Bottega world cafe, Sofitel the
palm, dubai
Bice restaurant is one of the famous Italian restaurant group in world
• Responsibilities:
• .Maintain the market, stores ordering
• Control the food wastage, and food cost.
• . Assist chef de cuisine, when ever he need in pass.
• .Always bring new ideas for updated food trends .
• .Follow up the instruction from executive, and senior chefs.
• .Always maintain the high qualities of foods.
• .Making duty rota, and training calander.
• .Motivate, support the junior chefs and commies.
• .Keep the working place clean and maintain the HACCP std.
• .Keep the kitchen safe, hygine and happy.
• .Brief the staffs before every service.
• .Never say no to guests request.
• THE IVY restaurant in JUMEIRAH EMIRATES TOWERS hotels in Dubai
The IVY restaurant is British brasserie style and well known restaurant in London as
well.
Responsibilities,
▪ Preparing and presenting the foods in high standard
▪ Follow the instruction from head chef and sous chefs
▪ Maintain the working area clean, hygiene, and follow the food safety systems.
▪ Guide the commies chefs and train them, when they need.
▪ Always taking responsibilities for next level.
▪ Control the food wastage; maintain the qualities of foods as per our SOP.
▪ And always help to head chef, and other chefs.
▪ Gives creative ideas to our team.
▪ Be flexible, and friendly with all staffs.
▪ Never say no to our guests.
▪ Handle the marketing and store orders.
▪ Always follow the HACCP standard
ARBORITUM won best brunch award from TIMEOUT
▪ SEGRETO is on of the famous fine dining Italian restaurant in Madinat Jumeirah as well
in Dubai
▪ Preparing and presenting the foods with real traditional flavor and taste from Italia.
▪ inventory, ordering, haccp, training, newmenu, assisting chef incharge and operating
sections etc
In charge of the grill section in the award winning steak house and Latin, American
restaurant
▪ As a
Responsibility,
Worked As a commie-I in ala carte and All Day Dinning,
FLAVOURS ON TWO all day dining