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BARR AL JISSAH HOTEL, RESORT & SPA, SHANGRI – LA HOTEL,MUSCAT, SULTANATE OF OMAN

3), Piano Lounge ,Lobby Lounge and Room Service, Average 1000- 1100 F&B covers daily with 22 kitchen staff. Successfully launch and introduced new restaurant menu for Al Tanoor Restaurant (Middle East Dining Restaurant, Oman Today Restaurant Award in 2013) Hiring appropriate talent, setting up policies and procedures, standard operating policies, ordering of kitchen equipment, recipe standardization, menu simulations, food plating and food trials. · Assist in creative planning and development of new menus and recipes. · Manage food cost and labour cost and minimize wastages in the Kitchen. · Supervise, coach and develop team members, ensuring consistency at work. · Performance. Design, implement and oversee special events for banquets. · Controlling work schedules, overtime and vacations rosters for staff. Identification of training needs, planning & effective alignment to business needs. Setting and maintaining objectives for culinary team and preparing PDP’S. · Ensure proper food handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards. · Achievements: · Successfully hosted sit down dinner. Certified (Pre-Opening Team) · Three years Oman Awards for the best quality of Middle East Food Best Hygiene system award from the Government of Oman. · MANZIL DOWNTOWN DUBAI HOTEL EMAAR HOSPITALITY GROUP

nt, creating and developing menus, ordering items, managing food cost, maintain high quality standards of Food Safety Management · System and HACCP maintain the stock rotation and organizing, creating new recipes and introduced new buffet concepts. · Ensure that culinary activities are aligned with hands on approach in daily operation. Prepares and updates the departmental operations manuals. · Recruiting and training the staff, conducting staff training on food hygiene preparations. Interacting with clients, handling request and resolving complaints by collating direct feedbacks from guests. · Maintains positive guest and colleague interactions with good working relationships. Ensures that all company minimum brand standards have been implemented. · Reviews menus, analyses recipes, determine food, overhead costs and assigns prices to menu items. Planning and execution with Executive Chef for food promotions. · Devises special dishes and develops innovative recipes. · Setting and maintaining objectives for the team and preparing, evaluating and review PDP’S. · ONE & ONLY ROYAL MIRAGE HOTEL RESORTS DUBAI

I worked as the chef in Italian and seafood restaurant, creating and developing menus, ordering items, managing food cost and maintain high quality standards and creating new recipes. · Responsible for in house training sessions for kitchen staff, regarding standards and quality. Daily requisition for perishable and non-perishables. · Meeting guest personally to check their satisfaction regarding menu selection, quality and food taste, look for quality, standard and presentation of food, buffet and setups. · Lead kitchen section to deliver excellent culinary standards. · Implementing hygiene policies to ensure the high standards of hygiene is maintained in the kitchen.

I worked as the chef in all day dining restaurant, ordering items, managing food cost and maintain high quality standards. · Manage the kitchen operations with multiple and diverse cuisines and consistency and quality in food preparations. · Assist in the creative planning and development of new menus and recipes. · Assist the Executive Chef to ensure proper handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards. · Manage food cost and labour cost and minimize wastages in kitchen. · Supervise, coach and develop team members, ensuring consistency in work performance. NA HOTEL SHARMELSHEIKH, EGYPT

I worked as the chef in all day dining restaurant, ordering items, managing food cost and maintain high quality standards · Manage the kitchen operations with multiple and diverse cuisines and consistency and quality in food preparations. · Assist in the creative planning and development of new menus and recipes. · Assist the Executive Chef to ensure proper handling and storage of all food items in accordance with hotel standards operating procedures and food hygiene standards. · Manage food cost and labour cost and minimize wastages in kitchen. · Supervise, coach and develop team members, ensuring consistency in work performance.

Support the Head Chef in the daily operations. · Keep work area hygiene conditions according to standards at all time. Control food stock and food cost. · Prepare the daily mis-en-place and food productions. · Follow the instructions and recommendations from immediate superiors to complete the daily tasks. · Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. · Ad-hoc duties as assigned by Superiors.

Support the Head Chef in the daily operations. · Keep work area hygiene conditions according to standards at all time. Control food stock and food cost. · Prepare the daily mis-en-place and food productions. · Follow the instructions and recommendations from immediate superiors to complete the daily tasks. · Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. · Ad-hoc duties as assigned by Superiors.

Work closely with Head Chef and Sous Chef in all food preparation for hot and cold station. Ensure high standards in food preparation. · Understand high standards in cleanliness and food hygiene. Assist the other chefs with their duties.