Asian Chef de Cuisine

• Sep 2021 - Present

• Controlling and minimize food cost • Responsibility for Supervising and cook all meals to make sure the job easy and smooth at every outlet and related outlets as needed • Responsibility to make sure that all the food presentations on the plate are follow according to the ingredients determine by the cooking methods and the existing pictures • Responsibility every day to checking, ordering to requesting all necessary items every day • Always follow up the food safety standard set by the Company's management through City regulations and regulations • Responsibility to make sure that all dishes look good, clean, tasty and safe to serve all guests according to the standards set by the Company • Full responsible to make sure that operational in the kitchen grooming and appearance are implement and maintain at all the times • Maintained a high standard of all food preparation, service and hygiene in all respective Kitchens, according to the standards by management. • Creating special menu for VIP, themes or festivals • Make sure to check all cooking temperature is right by procedure and safe to be served to the guest • make sure all temperatures freezer record check with procedure by daily basis • Work together with the Chief Steward and Assistant Chief Steward to monitors that all Kitchen equipment’s are always clean and good condition on a daily basis • Controls and responsibility to make sure that expenses / purchases / requested are within the budget limits • Give help and support divisions to other Operational Departments based on business need • Responsibility to make sure all food portioning, serving, requisitions / receiving from stores are properly control to minimize wastage • Full responsibility at the end of the month works together with the Cost control to check and make sure all inventory items for all products are detailed and available Show less

AREA ASIAN CHEF NORTH COAST AND GREATER CAIRO (ASIAN CHEF AND JAPANESE CHEF SPECIALTY)

• May 2019 - Sep 2021

• Pre-Opening team for Steigenberger Hotel Ras Soma Bay Red Sea Egypt under Jaz Hotel Group Management • Make standard recipe, food costing, food price, menu development, Food cost profit analyzer • Responsibility to training the staff to make food production • Controlling and minimize food cost • Responsibility for Supervising and cook all meals to make sure the job easy and smooth in every outlet and related outlets as needed • Responsibility to make sure that all the food presentations on the plate are follow according to the ingredients determine by the cooking methods and the existing pictures • Responsibility every day to checking, ordering to requesting all necessary items every day • Always follow up the food safety standard set by the Company's management through City regulations and regulations • Responsibility to make sure that all dishes look good, clean, tasty and safe to serve all guests according to the standards set by the Company • Full responsible to make sure that operational in the kitchen grooming and appearance are implement and maintain at all the times • Maintained a high standard of all food preparation, service and hygiene in all respective Kitchens, according to the standards by management. • Creating special menu for VIP, themes or festivals • Make sure to check all cooking temperature is right by procedure and safe to be served to the guest • make sure all temperatures freezer record check with procedure by daily basis • Work together with the Chief Steward and Assistant Chief Steward to monitors that all Kitchen equipment’s are always clean and good condition on a daily basis • Controls and responsibility to make sure that expenses / purchases / requested are within the budget limits • Responsibility to make sure all food portioning, serving, requisitions / receiving from stores are properly control to minimize wastage Show less

Area Asian Chef

• Feb 2021 - Apr 2021

Task Force under Jaz Hotel Group Task Force under Jaz Hotel Group

Chef Specialty

• Feb 2018 - Apr 2019

Sous Chef / Speciality Chef

• Mar 2016 - May 2017

Setting up new Teppanyaki Restaurant from Scratch. Responsibility in charge all outlet Mizu, Magu, Ocean Breeze, Kai, Zero Degree and Sea Salt BBQ. Managed food cost. Maintain quality and standards of food preparation Elaboration set menu for group or private guest and rotate menu for breakfast. Lunch, Buffet dinner and Ala carte. Implement strict hygiene standard. Special assignment for care of VIP guest. Maintain quality standards of food preparation and presentation quality control of merchandise. Responsibility to purchase and ordering fruits, vegetables, meat and seafood. Maximizing kitchen productivity and staff performance. Show less

TEPPANYAKI CHEF AND SUSHI CHEF

• Sep 2014 - Sep 2015

Teppanyaki style cooking In charge of operation dinner buffet Training team member: daily cooking class and new personnel Implement strict sanitation, hygiene and safety standard Special assignment for care of VIP guest Maintain quality standards of food preparation and presentation quality control of merchandise Teppanyaki style cooking In charge of operation dinner buffet Training team member: daily cooking class and new personnel Implement strict sanitation, hygiene and safety standard Special assignment for care of VIP guest Maintain quality standards of food preparation and presentation quality control of merchandise

TEPPANYAKI CHEF

• May 2011 - Nov 2013

Full responsible to managed daily kitchen operational. Cooking dishes with Teppanyaki style in front of guests. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene Full responsible to managed daily kitchen operational. Cooking dishes with Teppanyaki style in front of guests. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene

TEPPANYAKI CHEF AND SUSHI CHEF

• Feb 2010 - Nov 2010

Responsible for making sushi, sashimi, Tamaki hand roll, and maki sushi roll. Cooking dishes with Teppanyaki style. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene Responsible for making sushi, sashimi, Tamaki hand roll, and maki sushi roll. Cooking dishes with Teppanyaki style. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene

HEAD CHEF

• Jan 2009 - Dec 2009

Full responsible to managed daily kitchen operational to ordering and receiving merchandising. Ability in menu planning and development including creativity of new trends and menu idea. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure that stocks are rotated and controlled within the specific section of the kitchen. Ensure that the hygienic standard area maintained and improved Manage food cost control, selling price and waste. Full responsible to managed daily kitchen operational to ordering and receiving merchandising. Ability in menu planning and development including creativity of new trends and menu idea. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensure that stocks are rotated and controlled within the specific section of the kitchen. Ensure that the hygienic standard area maintained and improved Manage food cost control, selling price and waste.

HEAD CHEF

• Jun 2004 - Nov 2008

Full responsibility in the kitchen operational to serve at least 500 guests every day. Controlling food cost, maintaining waste to a minimum level. Ensuring the cleaning schedule is adhered and delegating cleaning task appropriately. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene Full responsibility in the kitchen operational to serve at least 500 guests every day. Controlling food cost, maintaining waste to a minimum level. Ensuring the cleaning schedule is adhered and delegating cleaning task appropriately. Ensure compliance with legal requirements from the United States Public Health and Food Hygiene

HEAD CHEF

• Mar 2001 - Jun 2004

Full responsibility to manage and organize all kitchen area to ordering and receiving merchandising. Ability in menu planning and development including creativity of new trends and menu idea. Ensure that the standards of hygiene from the United States Public Health and safety are complied. Controlling food cost and minimizing waste. Full responsibility to manage and organize all kitchen area to ordering and receiving merchandising. Ability in menu planning and development including creativity of new trends and menu idea. Ensure that the standards of hygiene from the United States Public Health and safety are complied. Controlling food cost and minimizing waste.

COOK

• Apr 1998 - Mar 2001

In charge in main galley, responsible to prepare main course for the fine dining restaurant. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensuring correct stock rotation and minimizing waste. Assisting other area of the kitchen if necessary. In charge in main galley, responsible to prepare main course for the fine dining restaurant. Ensure that the dishes are prepared cooked according to the specific restaurant standards. Ensuring correct stock rotation and minimizing waste. Assisting other area of the kitchen if necessary.

DEMI CHEF DE PARTIE ACT CHEF DE PARTIE

• Dec 1996 - Apr 1998

Pre-opening Team. Responsible to prepare Thailand dishes for the Sukhothai fine dining restaurant and ensuring that the dishes are prepared and cooked according to the specific restaurant standards. Assisting with the banquets. Ensuring that the standards of hygiene are maintained and improved. Managing, developing, and supervising the Commies Chef on the section, ensuring they are fully trained and understand Their duties. Ensuring correct stock rotation and minimizing waste. Assisting other areas of the kitchen if necessary. Show less

COMMIS

• Apr 1995 - Mar 1996

In charge at Grand Cafe Restaurant Assisting all areas in the kitchen In charge at Grand Cafe Restaurant Assisting all areas in the kitchen

COOK HELPER

• May 1994 - Mar 1995

Assisting all areas in the kitchen. Assisting all areas in the kitchen.