Yasser ALTAHER

chef de partie at olip hotel

• United Arab Emirates
• My current job since February 2018

Receiving products and vegetables from suppliers
2 - Responsible for supervising the chefs.
3. Ensure levels of customer satisfaction.
4. Confirmation of food quality. Taking into account the safety of food from the receipt of the cooking
and then save.
5. Distribution of work on the team.
6. Daily training in the use of equipment and tools.
7. Achieve food temperature.
8. Daily inspection of personal cleanliness and cleanliness inside the work
9 - investigation of the expiration date. And the proper storage of food.
10 - teach young chefs use the knife and cutting.
11 - Provision of raw materials to work.
12. Maintain cost.

ريس قسم at فندق دله طيبه

• Saudi Arabia - Medina
• My current job since February 2020

تحضير قواءم الطعام تدريب الطهى الجدد

سنيو شيف دبارتى at فندق دله طيبه

• Saudi Arabia - Medina
• My current job since February 2020

at shef departie

• August 2011 to September 2014

at ROYAL PALAC HOTEL

• August 2011 to October 2011

at SHERATON SHARM HOTEL RESORT VILAS & SPA

• February 2010 to August 2011

at SHERATON SHARM HOTEL RESORT VILAS & SPA

• December 2008 to August 2010

at STELLA RESORT & SPA MAKADI BAY – RED SEA

• May 2007 to November 2008

at 2rd commis

• January 2003 to April 2007

at ROYAL PALAC HOTEL – RED SEA

• June 2000 to September 2001