Cluster Executive Chef
Accor hotel
مجموع سنوات الخبرة :10 years, 2 أشهر
smooth operation of the kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby my role
Supervise the kitchen in the preparation and presentation of all food items
Monitor regular standard of production to ensure highest level of quality
Monitor all aspects pertaining to control of the hotel food cost
Create high quality and creative food products
Participate in the drafting of concept ideas and menu for all special events and function while encouraging all employees to put forward their ideas and utilizing them wherever particle
Ensure HACCAP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all time
Ensure consistent on the job training session for culinary colleagues and promote health & safety
As an Executive chef, responsible for smooth operation of the kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby my role
Supervise the kitchen in the preparation and presentation of all food items
Monitor regular standard of production to ensure highest level of quality
Monitor all aspects pertaining to control of the hotel food cost
Create high quality and creative food products
Participate in the drafting of concept ideas and menu for all special events and function while encouraging all employees to put forward their ideas and utilizing them wherever particle
Ensure HACCAP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all time
Ensure consistent on the job training session for culinary colleagues and promote health & safety
As an Executive chef, responsible for smooth operation of the kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby my role
Supervise the kitchen in the preparation and presentation of all food items
Monitor regular standard of production to ensure highest level of quality
Monitor all aspects pertaining to control of the hotel food cost
Create high quality and creative food products
Participate in the drafting of concept ideas and menu for all special events and function while encouraging all employees to put forward their ideas and utilizing them wherever particle
Ensure HACCAP standards are implemented and follow the appropriate hygiene standards as per municipality requirements at all time
Ensure consistent on the job training session for culinary colleagues and promote health & safety
N/H