Head Chef
Balance diet center
Total years of experience :17 years, 4 Months
A professional with an experience in premium five star hotels and luxury restaurants in Culinary Operation which includes leadership roles with good Morale and High Sense of Discipline. Experience includes controlling the responsible area, analysis, organizing, planning and getting the things done by set standards. Also experienced in
• Overall Specialty kitchen Cost control
• Recipe Standardization
• Material Management Kitchen Operations
• Menu Standardization
• Wastage control
• Food Cost Maintenance
• Food Recycle Management
• Training & Development
• Resource Planning & Control
• People Management
• SOP's Development
• Innovation
• Specialty in French Italian Cuisine, healthy food, Continental, Arabic and international Cuisine with pastry background
cuisine management. 2 opining this angry birds and virtuosity Qatar
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
cuisine management. Ordering dry store and vegetable and direct item.
I was order butchery item . Reporting to executive chef.
Menus creation for hot and cold for oriental cousin.
• (Porsche event): 14 th May 2014.
• GARY RHODES events.
• Assist in opening Cafe Coco restaurant: 08 th. January 2014
• Horeca competition \{silver major\}
• Food safety certificate
• Communication training
• Opening Veranda Fine Dining Restaurant :12 th March 2013
Select menu items with an eye toward quality, variety, availability of seasonal foods, popularity of precedent dishes and likely number of customers. Collaborate with owner(s) to plan menus to attract specific clientele.
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TRANSFER FOR NEW OPENING FROM DERNA HOTEL TO ZAWIA JEWEL
• Opening Zawia for client relationship management to assure satisfactory service and speedy problem solving.
• Report on the daily developments & activities of the outlet to the senior management.
Estimate food consumption. Select and appropriately price menu items to cost-effectively use food and other supplies.
Oversee food preparation and cooking, examining quality and portion sizes to ensure dishes are prepared and garnished correctly and in a timely manner
• Opening Derna Pearl Hotel: 10th September 2008
• Conceptualizing various strategies to achieve business goals.
Managing the team for better performance
Organized and detail-oriented.
Able to view situations/issues in a positive way and propose solutions to streamline operations
Event and Banquet Service.
Assist the sous chef in creating new displays and new products
Italian food. Training and specialty Italian food
• Event and Banquet Service. Buffet, a la cart service
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