Sous Chef

• Jan 2020 - Present

Senior Chef de Partie

• Oct 2018 - Jan 2020

Working as a Senior Chef de Partie in Alba Terrace Mediterranean Restaurant.Responsible for Lunch , Dinner shifts and Alba Rose Brunch.Average covers 70-100 per shift.Working on a la carte hot line, producing all the stocks and hot sauces , butchering meat and fish.Keep the teams spirit up and focus on high hygiene standards.

Chef De Partie

• Sep 2016 - Sep 2018

Working as a Chef de Partie in Aqua Italian - Mediterranean RestaurantResponsible for Lunch , Dinner shifts ,Aqua's Brunch and currently assisting In room Dining.Responsible of all internal ordering and trainingsIntroduce new ideas to the CDC .Keep the team spirit upFocus on the quality of the food and the personal interaction with the guests.

Demi Chef de Partie

• Mar 2014 - Sep 2016

Working as a Demi Chef de Partie in Aqua Italian-Mediterranean Restaurant.Responsible for Dinner shift.Average covers 80-100.Worked at all kitchen stations , preparation of fresh pasta and pizza.

Chef tournant

• May 2013 - Oct 2013

Worked as Chef tournant, at the Mistral restaurant, Mediterranean Grill Cuisine Responsible for the A la carte service for both lunch and dinner, average of 120 covers per day Assist the chef in Managing the all-day operation of the restaurant and placing internal orders Communicate with the guest for any special requirements Full fill the kitchen’s needs Maintain high standards of food Hygiene Worked as Chef tournant, at the Mistral restaurant, Mediterranean Grill Cuisine Responsible for the A la carte service for both lunch and dinner, average of 120 covers per day Assist the chef in Managing the all-day operation of the restaurant and placing internal orders Communicate with the guest for any special requirements Full fill the kitchen’s needs Maintain high standards of food Hygiene

Chef tournant

• May 2012 - Nov 2012

Worked as Chef tournant, in a private Mediterranean restaurant Butchering large meat and fish Preparations and service for Lunch and dinner, average 200 cover per day Worked as Chef tournant, in a private Mediterranean restaurant Butchering large meat and fish Preparations and service for Lunch and dinner, average 200 cover per day

Demi Chef de Partie

• Apr 2011 - Oct 2011

Worked as demi chef, at the Mistral restaurant, Mediterranean Grill Cuisine Responsible for cold kitchen and dessert section of the restaurant Preparation of dressing, cold soups, and modern tapas Maintain freshness and quality standards Full fill the kitchen’s needs Worked as demi chef, at the Mistral restaurant, Mediterranean Grill Cuisine Responsible for cold kitchen and dessert section of the restaurant Preparation of dressing, cold soups, and modern tapas Maintain freshness and quality standards Full fill the kitchen’s needs